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.