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Mexican Chocolate-Raspberry Parfaits

 5 Ratings
3 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2
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Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.

Ingredients

1 1/4
cups light chocolate soymilk
1
box (4-serving size) chocolate instant pudding and pie filling mix
1/4
teaspoon ground cinnamon
1
slice (4x1 inch) angel food cake, torn into pieces
1/2
cup Cool Whip™ fat-free frozen whipped topping, thawed
1/2
cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Directions

  • 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. Garnish with grated chocolate.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
727.8
Calories from Fat
20
% Daily Value
Total Fat
4.6g
7%
Saturated Fat
1.3g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
2227.7mg
93%
Total Carbohydrate
158.8g
53%
Dietary Fiber
7.7g
31%
Sugars
42.4g
Protein
14.2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
13.40%
13%
Calcium
38%
38%
Iron
13.50%
14%
Exchanges:
2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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