Recipe of the Day: Mexican Chocolate-Raspberry Parfaits *National Chocolate Parfait Day*

Recipes, Recipes, Recipes

Mexican Chocolate-Raspberry ParfaitsMexican Chocolate-Raspberry Parfaits


1 1/4 cups light chocolate soymilk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4×1 inch) angel food cake, torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

2 To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.

Recipe found here: Mexican Chocolate-Raspberry Parfaits

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