Red, White and Blue Parfaits with Ricotta and Almonds

Red, White and Blue Parfaits
Serena Wolfe
  • Yield: 4 servings


4cups fresh berries (strawberries, blueberries, blackberries and raspberries are used in this recipe)
2tablespoons chopped fresh basil
1tablespoon granulated sugar
1tablespoon plus 1 teaspoon fresh lemon juice
1/3cup sliced almonds
Vanilla Bean Ricotta
1 1/2cups fresh skim or whole ricotta
1 vanilla bean, seeded (se a paring knife to split the bean in half and scrape the seeds from the pod)
2tablespoons granulated sugar
1teaspoon honey
1/2 lemon, zested


  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 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 from the pan and let them cool to room temperature.
  3. 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 are Amish and have no appliances).
  4. Start to assemble the parfaits by spooning about 2½ tablespoons of ricotta into each mason jar/glass.Top with a layer of toasted almonds (about 2 teaspoons each). Add about a ½ 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 or take on-the-go.

This recipe originally appeared as Summer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds on Domesticate Me.

blog comments powered by Disqus

Get every new post delivered to your Inbox.

Join 317 other followers