Saturday, December 15, 2012

Mini Raspberry Mousse Parfaits Recipe

Ingredients • 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)
Directions • 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. Yield: 4 servings

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