MINI RASPBERRY MOUSSE PARFAITS RECIPE

Mini Raspberry Mousse Parfaits Recipe image

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients
1-3/4 cups fresh or frozen unsweetened raspberries, thawed
3 tablespoons Imperial Sugar® / Dixie Crystals® Granulated Sugar
2 teaspoons cornstarch
2 teaspoons orange juice
1-1/3 cups whipped topping
12 cubes angel food cake (1/2-inch cubes)

Steps:

Press raspberries through a strainer and discard seeds and pulp. 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 four small cocktail glasses or dessert dishes. Layer each with a scant tablespoon of reserved raspberry-orange mixture and 1/3 cup creamy mixture. Refrigerate until serving. Yield: 4 servings.