Instructions: To prepare the mousse: Place all ingredients in a food processor and puree until until creamy. About 2 minutes. Do not under process. Transfer to a bowl, cover and refrigerate.

To prepare sauce: Thaw berries and place in a food processor with remaining ingredients except Grand Marnier. Process until smooth then strain into a bowl, pressing on solids. Discard seeds. Stir in liqueur. Cover and chill. To serve: Layer mousse and sauce in narrow parfait glasses. Garnish with a whole raspberry and mint leaf if desired.

Kristin: I made Low Fat "Whipped Cream" to layer in the parfaits. I think you could omit the cinnamon if you are using the raspberry sauce. Also, be sure and use a good quality cocoa powder such as Ghirardelli, Lindt, or Valrhona. I only had Hersheys and had to add an extra tbsp of Kahlua, and about 1 tsp of vanilla. Also, I didnt have espresso powder so used regular instant powder.

NOTES : The Strang Cookbook for Cancer Prevention pg. 290

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