Mini Raspberry Mousse Parfaits

taste of home summer 2011 appetizers


Mini Raspberry Mousse Parfaits

1 ¾ cups fresh or frozen unsweetened raspberries, thawed

3 T sugar

2 tsp cornstarch

2 tsp orange juice

1 1/3 cups whipped topping

12 cubes angel food cake (1/2 inch cubes)

Press raspberries through strainer and discard seeds and pulp. In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to boil; cook and stir for 2 minutes or until thickened.

Refrigerate until chilled.

Divide raspberry mixture in half. Stir orange juice into one portion; set aside. Place remaining mixture in a small bowl; fold in whipped topping.

Divide angel food cake among four small cocktail glasses or desert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving.

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