Saturday, 30 November 2013

Mexican Chocolate-Raspberry Parfaits

Servings 2

Prep Time 15 min

Total Time 15 min


1 1/4
cups light chocolate soymilk
box (4-serving size) chocolate instant pudding and pie filling mix
teaspoon ground cinnamon
slice (4x1 inch) angel food cake, torn into pieces
cup frozen (thawed) fat-free whipped topping
cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired


  • 1In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
  • 2To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

    Expert Tips

    For Mexican Chocolate-Orange Parfaits, make as directed above—except substitute 1/2 cup well-drained mandarin orange segments for the raspberries.

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