Easy Raspberry Trifle Parfaits

Easy Raspberry Trifle Parfaits Author: Canadian Living Credits: Easy Raspberry Trifle Parfaits

Store-bought cake makes this extra-quick and easy, but you can use your tried-and-true recipe. Small disposable wineglasses are a perfect size for these little desserts.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: January 2005

Ingredients

  • 1/3 cup orange juice
  • 1 pound cake diced
  • 4 cups fresh or thawed raspberries
  • 1/4 cup sweetened condensed milk
  • 1 tablespoon granulated sugar
  • 3 cups whipping cream
Garnish:
  • 1 oz bittersweet chocolate grated
  • 20 fresh raspberries (or 1 oz/30 g bittersweet chocolate, grated)

Method

In large bowl, sprinkle orange juice over cake and toss; let stand for 5 minutes.

Meanwhile, in blender, pur?together 1 cup (250 mL) of the raspberries, condensed milk and sugar; strain through fine sieve into small bowl. In large bowl, whip cream; fold in raspberry mixture.

Into each of twenty 5-oz (150 mL) wine glasses or 6-oz (175 mL) custard cups, spoon 2 tbsp (25 mL) of the cake mixture. Top each with heaping 1 tbsp (15 mL) of the remaining raspberries; top with heaping 2 tbsp (25 mL) of the cream mixture. Repeat layers once. Cover loosely with plastic wrap; refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Garnish: Sprinkle each parfait with grated chocolate; top with fresh raspberry, if using.

Nutritional facts <b>Per serving:</b> about

  • Sodium 96 mg
  • Protein 2 g
  • Calories 229.0
  • Total fat 17 g
  • Cholesterol 58 mg
  • Saturated fat 9 g
  • Total carbohydrate 18 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 15.0
  • Vitamin C 13.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Raspberry Trifle Parfaits

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