Creamy Mocha Chocolate And Raspberry Parfait
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive09 | 1 | Servings | ||
INGREDIENTS
| Two 10 1/2 ounce containers | ||
| Mori-Nu lite silken tofu | ||
| 3 | T | Maple syrup |
| 1/4 | c | Packed brown sugar |
| 2 | T | Tia Maria or other coffee |
| liqueur | ||
| 1/3 | c | Plus 1 tablespoon good |
| quality cocoa | ||
| powder | ||
| 2 | t | Instant espresso |
| 1/4 | t | Ground cinnamon |
| 2 1/2 | c | Fresh raspberries, well |
| rinsed or | ||
| frozen thawed | ||
| 1/3 | c | Fresh orange juice |
| 1/2 | Lemon, Juice of | |
| 2 | T | Granulated sugar |
| 1/2 | c | Raspberries |
| 4 | Mint leaves |
INSTRUCTIONS
To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate. To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes. Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf. Yield: 4 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9158 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 710
Calories From Fat: 23
Total Fat: 2.8g
Cholesterol: 0mg
Sodium: 32mg
Potassium: 1027mg
Carbohydrates: 177.4g
Fiber: 24.9g
Sugar: 144g
Protein: 5.5g