Easy Raspberry Trifle Parfaits
Easy Raspberry Trifle Parfaits
Photography by Matthew Kimura
This recipe makes 20 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 229 |
| pro | 2 g |
| total fat | 17 g |
| sat. fat | 9 g |
| carb | 18 g |
| fibre | 2 g |
| chol | 58 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 4 |
| vit A | 15 |
| vit C | 13 |
| folate | 8 |
- Portion size: 20
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.
Ingredients
- 1/3 cup 1/3cuporange juice
- 1 1pound cakepound cakes, diced
- 4 cups 4cupsfresh or thawed raspberryraspberries
- 1/4 cup 1/4cupsweetened condensed milk
- 1 tbsp 1tbspgranulated sugar
- 3 cups 3cupswhipping cream Garnish:
- 1 oz 1ozbittersweet chocolate, grated
- 20 20fresh raspberryfresh raspberries, (or 1 oz/30 g bittersweet chocolate, grated)
Preparation
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.
Additional information :
Tip: If using frozen raspberries, thaw them in a single layer on a paper towel-lined tray in the refrigerator to prevent bleeding. Individually quick frozen (IQF) berries are the best.
Source : Canadian Living Magazine: January 2005
