Summer fruits make great parfaits. I love the flavor, lightness, and the touch of sweetness of ricotta cheese and wanted to use it in a parfait instead of yogurt or whipped cream. By using a non fat ricotta, we are eliminating any fat woes. It has as much protein as Greek yogurt although half as much calcium and not nearly as sour. In the US, it is typically made from cow's milk. In Italy, however, it could be made from the milk of cows, sheep, goats and even water buffalo. The protein from the whey that is cooked to create the ricotta. It is not that difficult to make. Who knows, maybe a TVeg future adventure.
Print the recipe, prepare the dish and you'll find yourself saying "That's Vegetarian?!"
Berries are rich in vitamins, minerals, and antioxidants. These fruits do fall into the dirty dozen of buying organic because of the amount of pesticides often used, especially strawberries. Review our article from last September: To Be or Not to Be Organic
This is another fun texture and taste bud recipe. The creaminess from the ricotta. The nutty sweetness from the amaretto. Sweet and tart combinations from the berries in conjunction with their varying degrees of firmness. The ricotta gives me the satisfaction as if I am eating a cannoli. Add a little chocolate if you so desire!
Amaretto Ricotta Berry Parfait
Ricotta Cheese1-15 oz container fat-free ricotta cheese (substitute low-fat if you cannot find fat-free)
2 cup assortment of cherries, raspberries, blackberries, blueberries, huckleberries, boysenberries, and strawberries. Pitted, washed and cut into bite size pieces.
Whip or puree the ricotta cheese and amaretto until lighter and fluffier for about 4 minutes.
In parfait dishes or bowls, layer the ricotta and fruit using 1/4c ricotta and 1/2c fruit in each serving.
Level of difficutly: Easy
Prep time: 10 minutes.
3PP with recipe builder, 2PP with simple math
Printable Amaretto Ricotta Summer Fruit Parfait