Raspberry and Balsamic Parfaits

Step 1

Line a small baking sheet with parchment or wax paper. Spray with cooking spray and set aside.

Step 2

In a small bowl, carefully toss the raspberries and vinegar together. Let the mixture stand for 15 minutes.

Step 3

Heat a 10-inch nonstick skillet over medium heat. Add the sugar and cook, stirring occasionally, until the sugar melts, about 5 minutes. Pour the sugar onto the prepared baking sheet and allow to cool, 5 to 10 minutes (the sugar will be hot). When cool enough to handle, crumble into small pieces.

Step 4

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

Step 5

Spoon the raspberry mixture into 4 (8-ounce) glasses. Dollop the mascarpone mixture on top. Sprinkle with the crumbled sugar and serve.