Mexican Chocolate-Raspberry Parfaits
Source of Recipe
Gal
List of Ingredients
Mexican Chocolate-Raspberry Parfaits
1 1/4 cups light chocolate soymilk
1 4 serving box chocolate instant pudding and pie filling mix
1/4 teasoon ground cinnamon
1 slice angel food cake (4x1 inch) torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate -- if desired
Recipe
In medium bowl, beat soy milk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
To assemble:
Spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses.
Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries.
Top each with remaining pudding and whipped topping.
Garnish with grated chocolate.
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