Raspberry and Balsamic Parfaits

Directions

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.