Raspberry and Balsamic Parfaits
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 397
- Total Fat
- 25
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 4
- Sugar
- 36
- Protein
- 4
- Cholesterol
- 70
- Sodium
- 218
- Total: 25 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 5 min
Ingredients
Vegetable oil cooking spray
2 cups fresh raspberries (8 ounces)
3 tablespoons aged balsamic vinegar (aged for 5 to 10 years)
1/3 cup turbinado sugar (recommended: Sugar in the Raw)
1 cup mascarpone, at room temperature (8 ounces)
1/4 cup sour cream, at room temperature
3 tablespoons honey
Directions
- Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.
- In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.
- Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.
- In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.
- Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.