Mexican Chocolate-Raspberry Parfaits

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

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

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 frozen (thawed) fat-free whipped topping
1/2
cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

  • 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
310
(
Calories from Fat
20),
% Daily Value
Total Fat
2 1/2g
2 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
870mg
870%;
Total Carbohydrate
65g
65%
(Dietary Fiber
4g
4%
  Sugars
47g
47%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
20%;
Iron
10%;
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 Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.