Summer Berry Parfaits With Vanilla Bean Ricotta And

Name: Summer Berry Parfaits With Vanilla Bean Ricotta And Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PARFAITS:; 4 cups Fresh Berries (I Used Equal Parts Of Quartered Strawberries, Blueberries, Blackberries And Raspberries); 2 Tablespoons Chopped Fresh Basil; 1 Tablespoon Granulated Sugar; 1 Tablespoon Plus 1 Teaspoon Fresh Lemon Juice; 1/3 cups Sliced Almonds; FOR THE RICOTTA:; 1-1/2 cup Fresh Skim Ricotta (you Can Use Whole Milk Ricotta If You Prefer); 1 whole Vanilla Bean Seeded; 2 Tablespoons Granulated Sugar; 1 teaspoon Honey; 1/2 whole Lemon, Zest Only; 4 8-ounce Mason Jars Or Glasses Of Your Choice

Servings: persons

FOR THE PARFAITS:
4 cups Fresh Berries (I Used Equal Parts Of Quartered Strawberries, Blueberries, Blackberries And Raspberries)
2 Tablespoons Chopped Fresh Basil
1 Tablespoon Granulated Sugar
1 Tablespoon Plus 1 Teaspoon Fresh Lemon Juice
1/3 cups Sliced Almonds
FOR THE RICOTTA:
1-1/2 cup Fresh Skim Ricotta (you Can Use Whole Milk Ricotta If You Prefer)
1 whole Vanilla Bean Seeded
2 Tablespoons Granulated Sugar
1 teaspoon Honey
1/2 whole Lemon, Zest Only
4 8-ounce Mason Jars Or Glasses Of Your Choice

1
In a medium bowl, combine the berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow the berries to release some of their glorious juices.
2
Heat a medium skillet or pan over medium heat. Do not put any oil in the pan! When hot, add the almonds and toast for 3 minutes until golden brown and fragrant. Remove almonds from the pan and let them cool to room temperature.
3
Moving on to the ricotta! Place all the ingredients for the vanilla bean ricotta in a large bowl. Using a hand mixer, whip the ricotta until smooth. You can also do this in a blender or food processor (or by hand if you have a lot of energy to spare)!
4
Now it's time to assemble your parfaits. Start by spooning about 21/2 tablespoons of ricotta into each mason jar/glass.Top with a layer of toasted almonds (about 2 teaspoons each), and add about a 1/2 cup of the berry mixture. Repeat each layer a second time, and sprinkle the top with any remaining almonds.
5
Serve immediately or cover and refrigerate until ready to eat/take on-the-go.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE PARFAITS:, 4 cups Fresh Berries (I Used Equal Parts Of Quartered Strawberries, Blueberries, Blackberries And Raspberries), 2 Tablespoons Chopped Fresh Basil, 1 Tablespoon Granulated Sugar, and more.

Yes, Summer Berry Parfaits With Vanilla Bean Ricotta And Toasted Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Summer Berry Parfaits With Vanilla Bean Ricotta And Toasted Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions