Raspberry and Balsamic Parfaits

1. 1

   Line a small baking sheet with parchment or wax paper.

2. 2

   Spray with cooking spray and set aside.

3. 3

   In a small bowl, carefully toss the raspberries and vinegar together.

4. 4

   Let the mixture stand for 15 minutes.

5. 5

   Heat a 10-inch nonstick skillet over medium heat.

6. 6

   Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes.

7. 7

   Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot).

8. 8

   When cool enough to handle, crumble into small pieces.

9. 9

   In another small bowl, mix together the mascarpone cheese, sour cream, and honey until smooth.

10. 10

    Spoon the raspberry mixture into 4 (8-ounce) glasses.

11. 11

    Dollop the mascarpone mixture on top.

12. 12

    Sprinkle with the crumbled sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.