Mini Raspberry Mousse Parfaits

By Hklbrries

Desserts sized so right, anyone can dig in.

Whether they're ooey-gooey, rich and creamy or melt-in-your-mouth delicious, desserts are meant to be enjoyed. But for diabetics and those watching their weight, indulgent sweets are usually a no-no...until now! With mini desserts sweeping the restaurant scene, our Test Kitchen decided to create petite sweets you can make at home. These small-sized treats are portioned to satisfy any craving without messing up your diet. So you can appease your sweet tooth and your doctor at the same time! How can you go wrong?

Sweet, tart and delicious, this elegant recipe is the perfect finish to a special meal. Better still, the parfaits can be made ahead for easy entertaining.

Ingredients

• 1 3/4 cups fresh or frozen unsweetened raspberries, thawed
• 3 tbsp sugar
• 2 tsp cornstarch
• 2 tsp orange juice
• 1 1/3 cups whipped topping
• 1/3 cup cubed angel food cake (1/2-inch cubes)

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

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.

Nutrition Information:
Per parfait
143 calories
4 g fat (4 g saturated fat)
0 g cholesterol
29 mg sodium
24 g carbohydrates
1 g fiber
1 g protein

Diabetic Exchange:
1 starch
1 fat
1/2 fruit