Mexican Chocolate-Raspberry Parfaits

Prep Time:

15 min

Start to Finish:

15 min

Number of Servings:

2 servings

Ingredients:

1 1/4 cups 8th Continent® light chocolate soymilk 1 box (4-serving size) chocolate instant pudding and pie filling mix 1/4 teaspoon ground cinnamon 1 slice (1 x 4-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

Instructions:

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.

High Altitude (3500-6500 ft): No change.

Nutritional Information:

1 Serving: Calories 310 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1/2g Trans Fat 0g); Cholesterol 0mg; Sodium 870mg; Total Carbohydrate 65g; (Dietary Fiber 4g, Sugars 47g); Protein 6g Percent Daily Value*: Vitamin A 6% Vitamin C 15% Calcium 20% Iron 10% Exchanges: 2 Starch 2 1/2 Other Carbohydrate Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

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