You are here

Summer Berry Parfait with Vanilla Bean Ricotta and Toasted Almonds

Summer Berry Parfait with Vanilla Bean Ricotta and Toasted Almonds


  • 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

Nutrition Information

Per serving: 227 kcal cal., 4 g fat (0 g sat. fat), 99 mg sodium, 7 g fiber, 11 g pro., 201 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


Add a comment