Mexican Chocolate-Raspberry Parfaits

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

Prep: 15 min | Yield: 2 servings

Ingredients

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

Instructions

In medium bowl, beat soymilk, 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.

Notes

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

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

Nutrition

Per 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% (based on a 2,000 calorie diet)
Exchanges: 2 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 4

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens