Monday, July 30, 2012

Chocolate Angel Food Cake Parfait

  • 1 cup very cold fat free half and half 
  • 3 tablespoons Splenda sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 1 store-bought chocolate angel food cake, cut into cubes
  • 1/4 cup framboise (raspberry liqueur)
  • 1 pint fresh raspberries
  • Grated bittersweet chocolate


Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form, keep cold.
Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries and a grated chocolate. Repeat to make 4 layers ending with chocolate cream. Garnish with a few raspberries and grated chocolate.

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