Layered Ricotta Parfait with Blueberries, Almonds & Lemon Zest
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Ricotta Cheese, whole milk, 425 grams (1 small container)Frozen Blueberries, 2 cups, thawed & drained wellCinnamon, ground, 1/4 tsp Toasted sliced almonds, 40 gramsFresh grated lemon zest, about 1/2 lemon's worthAlmond Breeze Almond Milk, Unsweetened Vanilla, 4 oz Xanthum or Guar Gum, 1.5 tsp (natural thickener)
Process ricotta with almond milk & guar or xanthum gum in blender or food processor until very, very smooth. Let it run at least 5 minutes for best texture. To serve, spread 1/3 of ricotta mixture on bottom of parfait bowl, top with a cup of blueberries, and repeat. End with the final third of the ricotta mixture. Garnish with the almonds, cinnamon & lemon zest - I just use my microplane to grate the zest directly onto the parfait. This dessert is pleasant tasting but not so sweet, so if you want something sweeter, you can add a bit of your favorite low glycemic sweetener directly to the ricotta while blending, but remember to adjust the carbs & calories accordingly. Enjoy.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Number of Servings: 6
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.
Nutritional Info Amount Per Serving
- Calories: 196.9
- Total Fat: 13.2 g
- Cholesterol: 36.1 mg
- Sodium: 75.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.9 g
- Protein: 9.7 g