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Delicious and Light Raspberry Parfait

Delicious and Light Raspberry Parfait

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

Serves: 4

Press raspberries through a strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch. Stir in raspberry juice. 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 Facts (1 serving):
Calories: 143 kcal
Carbs: 24 g
Protein: 1 g
Sodium: 29 mg

Recipe courtesy of