Maxican Chocolate Raspberry Parfaits

Prep Time: 15 min

Total Time: 15 min

Makes: 2 servings

1 1/4	cups light chocolate soymilk
1	box (4-serving size) chocolate instant pudding and pie filling mix
1/4	teaspoon ground cinnamon
1	slice (4x1 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

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.

Nutrition 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); Protein6g Percent Daily Value*: Vitamin A 6%; Vitamin C 15%; Calcium 20%; Iron 10% Exchanges: 2Starch; 2 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.