3/4 cup whipping cream
1/4 cup sugar
2 tsp corn starch
2 egg yolks
4 squares (1 oz each) white baking chocolate
1 tsp vanilla extract
3 cups whipped topping
1 1/2 cups fresh blueberries (I used strawberries instead)
1 1/2 cups fresh raspberries
Sliced strawberries and additional whipped topping for garnish, if desired.
What to do:
In a saucepan, heat the cream just to a boil. In a bowl, combine sugar and cornstarch; stir in yolks until combined. Stir a small amount of hot cream into yolk mixture; return all to pan. Cook and stir for 2 minutes or until mixture reaches 160 degrees and is thickened. Stir in chocolate until melted; add vanilla. Cool to room temperature, about 15 minutes.
Fold in whipped topping. Place 1/4 cupr each in four parfait glasses. Combine berries; place 1/4 cup in each glass. Repeat layers of chocolate mixture and berries twice. Cover and refrigerate for at least 1 hour. Garnish with strawberries and whipped topping if desired.
2 TBS extra virgin olive oil (vegetable oil)
1/4 lb pancetta, chopped (1/2 lb bacon, chopped)
1 med. onion, chopped
4-6 cloves garlic, chopped
1 tsp red pepper flakes (a generous sprinkle of red chili powder)
1 can, 28 oz, crushed tomatoes (2 cans, 14 oz, petite diced tomatoes + 1 can tomato sauce)
2 TBS chopped fresh parsley (1 TBS dried parsley flakes)
salt and pepper
1 lb bucatini pasta (spaghetti)
grated parmesan (I also added some shredded mozzarella)
(I wanted creamier sauce, so I added two large spoonfuls of sour cream)
Put a large pot of salty water on to boil for your pasta. Put the past in as soon as your water's boiling. Cook pasta to al dente.
Meanwhile, heat a large, deep skillet over medium-high heat. Add oil and pancetta(bacon). Cook for 2-3 minutes, and then add the onions, garlic, and red pepper flakes(chili powder). Cook until the onions are translucent, 7-8 minutes. Add tomatoes and parsley. Season with salt and pepper(this is where I added the sour cream). Simmer over low heat until your pasta is done cooking and you are ready to serve.
When your pasta is done, drain it well, but don't rinse it, and toss it in the sauce. Sprinkle with the cheeses and enjoy.