Feeling a bit weighed down by all the holiday food? What you need is a light and healthy dessert that only tastes like an indulgence! It’s even a snap to make. A touch of honey and vanilla and a few minutes in a food processor turns the ricotta into a luxuriously smooth base. And then the raspberries, the yummy, yummy raspberries. I firmly believe that everything is better with raspberries (well, almost anything), and this raspberry parfait is no exception.
While I love making all sorts of Christmas cookies (like Snowballs and Ricotta Cookies and Almond Stuffed Cookies) and enjoy lots of tasty snacks (liked Sugared Pecans and Crispy Chickpeas) over the holidays, I’m always really happy to get back to basics again. Not that I didn’t post a number of tasty and healthy vegetable based side dishes this past month! But it feels as though my wonderful fruit desserts, which I love as a healthier treat to end a meal, did get a little buried under mountains of cookies. 🙂
(As an aside – speaking of cookies – the Almond Stuffed Cookies I mentioned above did get rave reviews by the family at Christmas. I seem to recall a certain amount of discussion about who would get to eat the last few of them.)
And this fruit dessert is a favorite of mine. No more than 10 minutes of active time needed (and that includes assembling the desserts). No need to turn on the oven or the stove. This raspberry parfait is a treat you can have any night of the week, while being both pretty enough and tasty enough to serve to company. It doesn’t get better than that.
– Happy Eating, Annemarie
Raspberry Parfait with Ricotta Cream
- 1 1/2 cups ricotta
- 6 tbsp plain greek yogurt
- 1 1/2 tbsp honey
- lemon zest from one lemon
- 3/4 tsp vanilla
- 2 cups raspberries carefully rinsed
- 1 tsp lemon juice
- 1 tbsp sugar
- 1/4 tsp cinnamon
- Process all of the ricotta cream ingredients in a food processor for 1 minute. Then scrape down the sides and process for another 30 seconds. The ricotta mixture should be smooth and creamy. Transfer the ricotta cream to a container with a cover, and let it sit in the refrigerator for 2 hours. This will allow the ricotta cream to thicken and the flavors to meld.
- While the ricotta is in the fridge, gently stir together the raspberry filling ingredients, reserving a few raspberries for the top of the parfaits. Allow the fruit to stand on the counter for 30 minutes.
- To assemble the parfaits, spoon about 1/4 cup of the ricotta cream into the bottom of 4 parfait glasses or other similarly sized cups. Divide up the raspberry filling among the cups, and then top each parfait with the remaining ricotta. Garnish with a raspberry or two and serve.