cups light chocolate soymilk
box (4-serving size) chocolate instant pudding and pie filling mix
teaspoon ground cinnamon
slice (4x1 inch) angel food cake, torn into pieces
cup frozen (thawed) fat-free whipped topping
cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired
In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
To assemble, spoon 2 tablespoons pudding into each of 4 small parfait glasses. Layer each with 1/4 of the cake, 1 tablespoon whipped topping and 2 tablespoons of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
To make Mexican Chocolate-Orange Parfaits, substitute 1/2 cup well-drained mandarin orange segments for the raspberries.
We calculated the nutrition of this recipe at the time it was created on 02/14/2014. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.