Easy Raspberry Trifle Parfaits by The Canadian Living Test Kitchen

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%

Garnish:

Preparation:

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

Meanwhile, in blender, purée 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.