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Mexican Chocolate Raspberry Parfaits

  • Prep 15 min
  • Total 15 min
  • Ingredients 7
  • Servings 4

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
440mg
18%
Potassium
90mg
3%
Total Carbohydrate
32g
11%
Dietary Fiber
2g
8%
Sugars
23g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Combination of cake, chocolate and fruit makes a tasty Mexican dessert - ready in 15 minutes.

To make Mexican Chocolate-Orange Parfaits, substitute 1/2 cup well-drained mandarin orange segments for the raspberries.

Directions

  • 1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
  • 2 To assemble, spoon 2 tablespoons pudding into each of 4 small parfait glasses. Layer each with 1/4 of the cake, 1 tablespoon whipped topping and 2 tablespoons of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Combination of cake, chocolate and fruit makes a tasty Mexican dessert - ready in 15 minutes.

Rate and Comment

Combination of cake, chocolate and fruit makes a tasty Mexican dessert - ready in 15 minutes.