Mini Raspberry Mousse Parfaits Recipe

3.5 5 3
Mini Raspberry Mousse Parfaits Recipe
Mini Raspberry Mousse Parfaits Recipe photo by Taste of Home
Publisher Photo

Mini Raspberry Mousse Parfaits Recipe

Read Reviews
3.5 5 3
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
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
4 servings
TOTAL 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
  • 12 cubes angel food cake (1/2-inch cubes)

Directions

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.
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.
Originally published as Mini Raspberry Mousse Parfaits in Healthy Cooking December/January 2009, p14

Nutritional Facts

1 parfait: 143 calories, 4g fat (4g saturated fat), 0 cholesterol, 29mg sodium, 24g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

  • 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)
  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

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waltpat4life User ID: 1464083 94127
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
eyeball4 User ID: 2602555 159867
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 User ID: 3792924 103664
Reviewed Apr. 8, 2010

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

MY REVIEW
irenegentz User ID: 4803689 117998
Reviewed Apr. 7, 2010

"just absolutely wonderful"

MY REVIEW
teatreats User ID: 994535 165210
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."

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