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Mini Raspberry Mousse Parfaits

February 20, 2015

If you like the strong flavor of raspberries, then you will love this dessert! This is one of our all-time favorites. Kevin’s version from Healthy Cooking, Dec./Jan. 2011 is brought to you by Kevin’s Crew/Backers.
12 oz. bag of frozen red raspberries
3 Tbsp. sugar
2 tsp. cornstarch
2 tsp. orange juice
1 1/3 c. whipped cream or 1 (8 oz) tub cool whip (whipped cream is preferred, be sure to sweeten accordingly)
1/2 cubed angel food cake
Press raspberries through a strainer; discard seeds and pulp. (You can use it later to add to sliced bananas for a great, healthy snack.) In a small saucepan, combine sugar and cornstarch; stir in raspberry juice. Bring to a 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 six small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/6 of creamy mixture. Refrigerate until serving.

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From → Dessert, Desserts

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