Mini Raspberry Mousse Parfaits

ChubbyBunny

Mini Raspberry Mousse Parfaits



Sweet, tart and delicious, this elegant recipe is the perfect finish to a special meal. Better still, the parfaits can be made ahead of time for easy entertaining. Taste of Home Test Kitchen - Greendale, Wisconsin

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 30 min. + chilling
Ingredients:

* 1-3/4 cups fresh or frozen unsweetened raspberries, thawed
* 3 tablespoons sugar
* 2 teaspoons cornstarch
* 2 teaspoons orange juice
* 1-1/3 cups whipped topping
* 1/3 cup cubed angel food cake (1/2-in. cubes)

Directions:
Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving.

Yield: 4 servings.


Nutrition Facts

* One serving: 1 parfait
* Calories: 143
* Fat: 4 g
* Saturated Fat: 4 g
* Cholesterol: 0 mg
* Sodium: 29 mg
* Carbohydrate: 24 g
* Fiber: 1 g
* Protein: 1 g

* Diabetic Exchange:
* 1 starch, 1 fat, 1/2 fruit.

ChubbyBunny

Mini Raspberry Mousse Parfaits



Sweet, tart and delicious, this elegant recipe is the perfect finish to a special meal. Better still, the parfaits can be made ahead of time for easy entertaining. Taste of Home Test Kitchen - Greendale, Wisconsin

SERVINGS: 4

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 30 min. + chilling
Ingredients:

* 1-3/4 cups fresh or frozen unsweetened raspberries, thawed
* 3 tablespoons sugar
* 2 teaspoons cornstarch
* 2 teaspoons orange juice
* 1-1/3 cups whipped topping
* 1/3 cup cubed angel food cake (1/2-in. cubes)

Directions:
Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry puree. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
Divide angel food cake among four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving.

Yield: 4 servings.


Nutrition Facts

* One serving: 1 parfait
* Calories: 143
* Fat: 4 g
* Saturated Fat: 4 g
* Cholesterol: 0 mg
* Sodium: 29 mg
* Carbohydrate: 24 g
* Fiber: 1 g
* Protein: 1 g

* Diabetic Exchange:
* 1 starch, 1 fat, 1/2 fruit.

nightangelstars

mmmmm. I am so marking this one for later! Thanks!

ChubbyBunny

Very Welcome.

SoupNazi

Again, great recipe post!!

Thank you.:flowerforyou: