Summer Berry Parfaits With Vanilla Bean Ricotta And Toasted Almonds

• 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.

fresh berries, fresh basil, sugar, lemon juice, almonds, ricotta, ricotta, vanilla, sugar, honey, lemon, mason

Taken from tastykitchen.com/recipes/desserts/summer-berry-parfaits-with-vanilla-bean-ricotta-and-toasted-almonds/ (may not work)