Sweet Ricotta and Strawberry Parfaits
pound fresh strawberries, trimmed and halved or quartered
tablespoon snipped fresh mint
15 ounce carton part-skim ricotta cheese
tablespoons light agave nectar
teaspoon finely shredded lemon peel
- In a medium bowl combine strawberries, sugar, and the 1 tablespoon snipped mint; gently stir to combine. Let stand about 10 minutes or until berries soften and start to release their juices.
- In another medium bowl combine ricotta, agave nectar, vanilla, and lemon peel. Beat with an electric mixer on medium speed for 2 minutes.
- To assemble, scoop 1 tablespoon of the ricotta mixture into each of six parfait glasses. Top ricotta mixture in each glass with a large spoonful of the strawberry mixture. Repeat layers with the remaining ricotta mixture and strawberry mixture. Garnish with additional fresh mint. Serve immediately or cover and chill for up to 4 hours.
From the Test Kitchen
Icon: gluten free, vegetarian
Any ripe berries will work in this simple and delicious dessert.
Nutrition Facts(Sweet Ricotta and Strawberry Parfaits)
- Per serving:
- 157 kcal cal.,
- 6 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 2 g monounsatured fat),
- 22 mg chol.,
- 90 mg sodium,
- 18 g carb.,
- 2 g fiber,
- 13 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet