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
- 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.
- 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.
- 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)!
- 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.
- 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)