Raspberry Parfait with Ricotta Cream
In the mood for a healthy dessert that tastes like an indulgence? Creamy, lightly sweetened ricotta is layered with raspberries in this very easy and pretty parfait.
Servings 4 servings
Calories 225kcal
Ingredients
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
Raspberry Filling
- 2 cups raspberries, carefully rinsed
- 1 tsp lemon juice
- 1 tbsp sugar
- 1/4 tsp cinnamon
Instructions
- 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.
Notes
- Variation: For an adults-only variation, add a tablespoon or two of orange liqueur - such as Cointreau - to the raspberries instead of the sugar.
- Other Fruit: This parfait is also great with blueberries or blackberries or mix of different berries! It rather depends on what berries are available in your market.
Nutrition
Calories: 225kcal