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
- 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
- 1 oz bittersweet chocolate grated
- 20 fresh raspberries (or 1 oz/30 g bittersweet chocolate, grated)
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
- Iron 4.0
- Folate 8.0
- Calcium 5.0
- Vitamin A 15.0
- Vitamin C 13.0