•   Raspberry Mixture
  • 4-1/2 oz. water
  • 1-1/2 oz. superfine sugar
  • 8-1/2 oz. raspberry puree
  • 2 oz. chia seeds
  • 2 gelatin sheets (0.25 oz. each)
  •   Yogurt Sauce
  • 11 oz. nonfat plain Greek yogurt
  • 1-1/2 oz. honey
  • 1-1/2 tsp. vanilla extract
  • 3 oz. NILLA Wafers, chopped into 1/4-inch pieces


Nutritional facts are based on a single serving
Calories 110
Total fat 3g
Saturated fat 0.5g
Trans fat 0g
Cholesterol <5mg
Sodium 40mg
Carbohydrate 17g
Dietary fiber 3g
Sugars 11g
Protein 4g
Calcium 6%DV
Iron 4%DV


    Raspberry Mixture:
  1. Mix  water and sugar in bowl until sugar is dissolved. Stir in raspberry puree and chia seeds.
  2. Soften  gelatin in cold water as directed on package; drain. Dissolve gelatin over hot water or in microwave. Do not get too hot. Add 1/3 of the raspberry mixture to gelatin, stirring quickly to combine. Add gelatin mixture to remaining raspberry mixture; mix well. Let stand 10 min.
  3. Portion  1-1/4 oz. raspberry gelatin mixture into each of 12 (2-oz.) shot glasses. Refrigerate 20 min. or until firm.
  4. Yogurt Sauce:
  5. Mix  yogurt, honey and vanilla in bowl. Spoon into pastry bag. Pipe 1 oz. sauce over raspberry mixture in each glass. Refrigerate until ready to use.
  6. When  ready to serve, sprinkle 2 Tbsp. NILLA pieces over each parfait.
  7. Serving Suggestion:

    Garnish with a fresh raspberry.

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