Mini Raspberry Mousse Parfaits Recipe
Diabetic Friendly Recipe
Sweet, tart and delicious, these Mini Raspberry Mousse Parfaits are the perfect finish to a special meal.
These pretty parfaits can be made ahead for easy entertaining.
1-3/4 cups fresh or frozen unsweetened raspberries, thawed
3 tablespoons sugar
2 teaspoons cornstarch
2 teaspoons orange juice
1-1/3 cups Cool Whip
1/3 cup cubed angel food cake (1/2-inch cubes)
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.
Serving Size: 1 parfait:
Yield: 4 parfaits
Calories: 143; Fat: >4g (Saturated Fat: 4g); Cholesterol: 0; Sodium: 29mg; Carbohydrates: 24g; Fiber: 1g; Protein: 1g
Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.
Extra: Super Summer Treat
Raspberry Pavlova Milkshake: Blend 1 cup each raspberry sorbet and vanilla frozen yogurt, 1/4 cup milk and 1/2 cup raspberries; pour into glasses. Beat 2 egg whites and 2 tablespoons superfine sugar until stiff. Spoon onto the shake glasses and brown with a kitchen torch.