Show Subscription Form




Mini Raspberry Mousse Parfaits Recipe
Mini Raspberry Mousse Parfaits Recipe photo by Taste of Home

Mini Raspberry Mousse Parfaits Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 4 servings

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
  • 12 cubes angel food cake (1/2-inch cubes)

Nutritional Facts

1 parfait equals 143 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 29 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Directions

  1. Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until chilled.
  2. Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.
  3. 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.
Originally published as Mini Raspberry Mousse Parfaits in Healthy Cooking December/January 2009, p14

Nutritional Facts

1 parfait equals 143 calories, 4 g fat (4 g saturated fat), 0 cholesterol, 29 mg sodium, 24 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

Reviews for Mini Raspberry Mousse Parfaits

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 23, 2012

"This was absolutely delicious! I used real whipping cream instead of the fake stuff and didn't add sugar. It was not too sweet which we all liked. I served it for dessert after our Christmas dinner and it was "just right"."

MY REVIEW
Reviewed Dec. 13, 2012

"teatreats: raspberry desserts are always the last to be eaten so glad to know this was made with another flavor!! Thanks so much!! because it sounds yummy!!"

MY REVIEW
air
Reviewed Apr. 8, 2010

"Very very good. My husband like it and he dont like much. Mrs D.H."

MY REVIEW
Reviewed Apr. 7, 2010

"just absolutely wonderful"

MY REVIEW
Reviewed Apr. 7, 2010

"Very tasty,easy & fast. I have made a similiar dessert with strawberries.For this one, I place cubed cake in bowl first,divide boiled puree, pour half over cake, fold in whipped topping, chill until ready to serve. The other half I add cranberry juice rather then orange juice,place in fridge until ready.In the 4 dishes place scant of puree in bottom, place the cake mixture in, add more puree, top with dollop of whipped cream and berry, or just berry, or more puree sauce. The cake when mixed in absorbs the puree and it's not in chunks, more like mousse. Wonderful dessert in my tea room."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT