Raspberry-Lemon Parfaits

Raspberry-Lemon Parfaits
Photo by Oxmoor House


  • 2 (6-ounce) packages fresh raspberries (about 2 3/4 cups)
  • Raspberries (optional)
  • 1 ½ cups (4 ounces) frozen fat-free whipped topping, thawed
  • 3 cups (1-inch) cubed angel food cake
  • 2 tablespoons sugar
  • 2 (6-ounce) cartons lemon meringue light yogurt (such as Yoplait Light Thick and Creamy)

1. Combine raspberries and sugar in a medium bowl. Let stand 5 minutes, stirring occasionally. 2. Place yogurt in another bowl; gently fold in whipped topping until combined. 3. Layer about 1/3 cup each angel food cake, raspberry mixture, and yogurt mixture in each of 4 stemmed glasses. Repeat pr...

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