Summer Berry Parfait with Vanilla Bean Ricotta and Toasted Almonds
Summer Berry Parfait with Vanilla Bean Ricotta and Toasted Almonds

Photo Credit

Serena Wolf

This Recipe

  • Skill Level: Beginner
  • Serves: 4
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 227
  • 99mg Sodium
  • 36g Carbs
  • 7g Fiber
  • 4g Fat
  • 0g Saturated Fat
  • 11g Protein
  • 201mg Calcium
  • 1mg Iron

These tiered treats start with a creamy, whipped ricotta that's enhanced by the flavor of fresh vanilla, honey, and lemon zest. Top it off with macerated berries, toasted almonds, and fresh basil for a picture-perfect, summery breakfast or dessert. 


  • 4 cups fresh berries (such as 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 cup sliced almonds
  • For vanilla bean ricotta:
  • 1 1/2 cups fresh skim ricotta
  • 1 vanilla bean, seeded
  • 2 tablespoons granulated sugar
  • 1 teaspoon honey
  • Zest of 1/2 lemon



1. In a medium bowl, combine berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow berries to release juices.
2. Heat a medium skillet or pan over medium heat. (Do not put any oil in the pan!) When hot, add almonds and toast for 3 minutes until golden brown and fragrant. Remove from pan and let cool to room temperature.
3. Place all ingredients for vanilla bean ricotta in a large bowl. Using a hand mixer, whip ricotta until smooth. (You can also do this in a blender or food processor.)
4. To assemble, spoon about 2 1/2 tablespoons ricotta into each mason jar. Top with a layer of toasted almonds (about 2 teaspoons each). Add 1/2 cup of the berry mixture. Repeat each layer a second time, and sprinkle with any remaining almonds. Serve immediately or cover and refrigerate until ready to eat or take on-the-go.

Recipe provided by Serena Wolf of Domesticate Me

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