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Mexican Chocolate-Raspberry Parfaits

Mexican Chocolate Raspberry Parfaits

Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.


  • 1 1/4 cups 8th Continent light chocolate soymilk
  • 1 (4-serving size) box chocolate instant pudding and pie filling mix
  • 1/4 teaspoon ground cinnamon
  • 1 slice (4 x 1 inch) angel food cake, 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


  1. In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
  2. 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.
  3. Garnish with grated chocolate.

Prep Time: 15 min | Start to Finish: 15 min | Makes: 2 servings

High Altitude (3500-6500 ft): No change.

Variation: For Mexican Chocolate-Orange Parfaits, make as directed above—except substitute 1/2 cup well-drained mandarin orange segments for the raspberries.

Nutrition Information: 1 Serving: Calories 310 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 870mg; Total Carbohydrate 65g (Dietary Fiber 4g, Sugars 47g); Protein 6g

Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 40%; Iron 10%

Exchanges: 2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 4

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker/2007/TM General Mills.


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