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.
Servings: 20
Ingredients:
Photo: Easy Raspberry Trifle Parfaits
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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1/3 cup (75 mL) orange juice
1 pound cake (390 g), diced
4 cups (1 L) fresh or thawed raspberries
1/4 cup (50 mL) sweetened condensed milk
1 tbsp (15 mL) granulated sugar
3 cups (750 mL) whipping cream
Garnish:
1 oz (30 g) bittersweet chocolate, grated
20 fresh 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
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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
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