Mini Raspberry Mousse Parfaits Recipe

By pattie_d

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.

Ingredients

• 1-3/4 cups fresh or frozen unsweetened raspberries, thawed
• 3 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
• 2 teaspoons cornstarch
• 2 teaspoons orange juice
• 1-1/3 cups whipped topping
• 12 cubes angel food cake (1/2-inch cubes)

Preparation

Step 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.

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.