Pear-Raspberry Eggnog Pudding Parfaits
Butter flavour cooking spray
3 large, d'Anjou, peeled, quartered, cored and cut into small chunks
¾ tsp, divided
Fat-free sugar-free instant vanilla pudding mix
2 oz, two 1-oz boxes
Fat free skim milk
4 cup(s), cold
2½ cup(s), fresh
6 piece(s), fresh, sprigs
2 tsp, rum-flavored
- Coat a large nonstick skillet with cooking spray; add pears. Cook pears over medium-high heat, stirring often, until lightly browned and softened, about 6 minutes; sprinkle with 1/4 teaspoon of nutmeg. Toss pears and remove from heat; let cool.
- Meanwhile, prepare pudding according to package directions using fat-free milk; stir in extract and remaining 1/2 teaspoon of nutmeg. Let pudding stand 5 minutes until set.
- To make parfaits, spoon about 1/3 cup of pudding into each of six 8- to 10-oz wine or parfait glasses, or champagne flutes. Top each with about 2 1/2 tablespoons of pears and then 6 raspberries. Next, top each with another 1/3 cup of pudding, 1 1/4 tablespoon of pears and 6 raspberries.
- Serve immediately or cover and refrigerate up to 6 hours. Garnish with mint sprigs just before serving. Yields 1 parfait per serving.