Amaretto Ricotta Parfait Recipe

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 whippe

d 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 Cheese 

1-15 oz container fat-free ricotta cheese (substitute low-fat if you cannot find fat-free)
1T Amaretto
Fruit
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.  

Serves 4. 
Level of difficutly: Easy
Prep time: 10 minutes.
3PP with recipe builder, 2PP with simple math
Printable Amaretto Ricotta Summer Fruit Parfait

Cool Refreshing Gazpacho

I enjoy Gazpacho.  It is great on these hot, steamy humid days with a lovely glass of rosé or Albariño. I often see it on the menu and I'm usually disappointed when I order it, like last night.  I like mine to have a little bit of chunkiness to it. However, it is usually all pureed. I understand because it is easier just to puree it all instead of chopping and dicing.

Gazpacho is a traditional dish from Spain that spread to Portugal and Latin America.  They all have their own variations with adding bread or avocados and even omitting the tomatoes and having more fruit-based like watermelon.  They traditionally use a mortar and pestle instead of a blender of food processor, which cause the puree to foam a bit, and a sieve for the tomatoes to get the seeds out. 

It is great summer soup because it is a soup served cold and the acidity of the tomatoes add to the refreshingness of it.  There is some prep work with dicing and chopping.  Or you can just throw it all in the food processor until completely pureed.  Your choice and it is worth it either way!

To make the soup as rich and flavorful as you can, use fresh tomatoes from your own tomato plants or gather some up at a wonderful local farmers' market.  Canned tomatoes can be more flavorful than many fresh ones you buy in your regular supermarket.  Check out this article on tomatoes.  Letting it sit longer also enhances the flavor of the soup, a minimum of 2 hours but t is still spectacular days down the road.

Visit That's Vegetarian?!  to prepare any one of the dishes and you'll find yourself saying "That's Vegetarian?!" 

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Gazpacho 

1/2c Celery, chopped

1 Red, orange, or yellow bell pepper, chopped

1 Red onion, chopped

1 Garlic clove, chopped

1 Cucumber, peeled and chopped

2t Hot pepper such as jalapeno, Anaheim, or Serrano, chopped

1/2c Cilantro, chopped + 12 stems for garnish

5 Tomatoes, chopped

2c Tomato juice

1 can Tomatoes, diced
1 Avocado, cubed (opt)

2T White wine vinegar

1T avocado oil or olive oil

Salt and Pepper to taste

1 lime wedged

Mix the celery, peppers, onion, garlic, cucumber, cilantro, and 3 of the chopped tomatoes in a large bowl. Using a regular or immersion blender or a food processor, puree the can of tomatoes. Add half of the veggie mixture to the pureed tomatoes and pulse about 5 times for 3-5 seconds each time. Add the remaining mixture and pulse another five times. Continue to blend until you get your desired texture. Pour into a bowl and mix in the tomato juice, remaining chopped tomatoes, vinegar and oil. Add salt and pepper to taste.

Chill in the refrigerator for a minimum of 2 hours, preferably overnight. 

Serve with cilantro, lime wedge, avocado and/or cucumber slices.

Serving size 1 cup

Serves 6

Prep time 20 minutes