- 1 IP Raspberry Jelly
- 1 IP Raspberry Mousse
- Prepare the Raspberry Jelly according to package directions.
- Position two small parfait glasses in some sort of vessel at an angle and secure so they don’t move or tip.
- Pour ½ the Raspberry Jelly mixture into each parfait. Chill in refrigerator till jelly is completely set.
- Make the Raspberry Mousse according to package directions and fill the rest of the parfait glasses.
Tips: Before preparing the Raspberry Mousse, place the beaters and a glass or metal bowl in the freezer about 15 minutes before preparing mousse. Make sure to use ICE cold water. If mousse refuses to cooperate, add 1 T. liquid egg white substitute (do not use real egg whites, they are not pasteurized) and beat with the electric beater till mousse thickens to the right consistency.
Servings: 2 unrestricted
For more recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 at Facebook or www.janevasidealrecipes.com for the cookbook coming spring 2015. A portion of the proceeds will support Samuel’s House Foundation, a non-profit charity helping disadvantaged children and those in need of a nice meal on their plate every day.