Try this raspberry mousse parfait. It also contains layers of banana mousse and cafe mocha mousse and then layered to make the parfait.

Ingredients for the mousse:

For the Raspberry;

• 2 cups fresh raspberries
• 1/2 cup sugar
• 2 egg whites

For the Banana:

• 1 cup sliced bananas
• 2 egg whites
• 1/2 tsp. lemon juice
• 1/2 cup sugar

For the cafe mocha:

• 2 tbsp. sugar
• 1 1/2 tsps. unflavored gelatin
• 3/4 cup cold water
• 2/3 cup instant nonfat dry milk powder
• 2 eggs, separated
• 1 tsp. instant espresso powder
• 2 tsps. coffee liqueuer
• 1 egg white
• 1/4 cup sugar

Instructions to make each favor of mousse:

For the Raspberry:

Puree raspberries in a food processor or blender. Pour into medium bowl. Add egg whites and beat with electric mixer until mixed. Gradually whip in sugar, whipping until mixture is foamy and frothy. Chill.

Note: Strawberries or blueberries can be used interchangeably with raspberries in this recipe.

For the Banana:

Puree bananas in a food processor or blender. Pour into medium bowl. Add lemon juice and egg whites and beat with electric mixer until mixed. Gradually whip in sugar, whipping until mixture is foamy and frothy. Chill.

For the Cafe Mocha:

Have egg whites at room temperature. Combine sugar, gelatin and cold water in a non-aluminum saucepan; blend with a whisk. Add milk powder, egg yolks, espresso and liqueur; whisk until a froth forms. Cook over medium-low heat, stirring constantly, 4 minutes, or until slightly thick. Remove from heat and chill until mixture is consistency of egg whites. Stir occasionally.

Beat egg whites in a large bowl at high speed until soft peaks form. Add 1/4 cup sugar, 1 tbsp. at a time, beating until stiff peaks form. Gently fold egg white mixture into chilled coffee mixture.

To assemble mousse parfait:

Layer raspberry mousse with banana and cafe au lait mousses in parfait glasses.

Freeze until firm. Makes 8 grozen parfaits.