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
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)
Grated semisweet chocolate, if desired
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
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%