January Recipes

Raspberry Angel Food Cake Parfaits

20 Minutes or Less Badge
Vegetarian Badge
A glass of Raspberry Angel Food Cake Parfait garnished with a mint leaf
Hands On:
15 minutes
Total Time:
15 minutes


  • 1 ½ cups Basket & Bushel raspberries, divided
  • 3 tbsp sugar-free red raspberry preserves
  • 1 tsp lime zest
  • 2 tsp fresh lime juice
  • 1 (0.04-oz.) packet Sweet’N Low sweetener
  • 1 cup Hy-Vee frozen light whipped topping, thawed
  • 1 tbsp Hy-Vee light sour cream
  • 3 ½ cups (1-in.) cubes Hy-Vee Bakery angel food cake
  • Fresh mint, for garnish
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Mash together ½ cup raspberries, preserves, lime zest and juice, and Sweet’N Low sweetener in a small bowl with a fork; set aside.
Fold together whipped topping and sour cream in medium bowl until combined.
Divide cake cubes and remaining 1 cup raspberries among 8 (8-oz.) glasses. Top with mashed raspberry mixture and whipped topping mixture. Garnish with mint, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 1.5g 2%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 105mg 5%
Total Carbohydrate: 20g 7%
Dietary Fiber: 2g 7%
Sugars: 8g 16%
Protein: 2g 4%

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