Blueberry Ricotta Parfait
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Makes 4 servingsThanks to new acres of blueberry fields planted in South America, you can enjoy a delicious, easy-to-prepare winter dish made with fresh, juicy blueberries that are being shipped to us in 4.4-ounce containers. This is one that both the kids and adults will enjoy for dessert or as a healthful snack.
1 large banana, cut into ¼-inch cubes
2 teaspoons lemon juice, divided
1 cup part-skim ricotta
3 tablespoons blueberry fruit spread
1 package (4.4 ounces) fresh blueberries (about 1 cup) (see Tip)
12 vanilla wafers, coarsely crushed (½ cup)Toss together the banana and 1 teaspoon of the lemon juice lemon juice in a medium bowl; fold in the ricotta.In a microwave-safe bowl, melt fruit spread and remaining lemon juice on high power, 10 to 12 seconds. Add blueberries to fruit spread mixture and stir to coat.In each of four parfait or dessert dishes layer 1 tablespoon wafer crumbs, ¼ cup ricotta mixture, and 2 tablespoons blueberry mixture; repeat layers. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
1 large banana, cut into ¼-inch cubes
2 teaspoons lemon juice, divided
1 cup part-skim ricotta
3 tablespoons blueberry fruit spread
1 package (4.4 ounces) fresh blueberries (about 1 cup) (see Tip)
12 vanilla wafers, coarsely crushed (½ cup)Toss together the banana and 1 teaspoon of the lemon juice lemon juice in a medium bowl; fold in the ricotta.In a microwave-safe bowl, melt fruit spread and remaining lemon juice on high power, 10 to 12 seconds. Add blueberries to fruit spread mixture and stir to coat.In each of four parfait or dessert dishes layer 1 tablespoon wafer crumbs, ¼ cup ricotta mixture, and 2 tablespoons blueberry mixture; repeat layers. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, and the award-winning author of 12 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette’s most recently published cookbooks are “A Beautiful Bowl of Soup” and “The Spirited Vegetarian,” which was voted “Best Book in the World on Cooking with Wine” at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. . To buy Paulette Mitchell's cookbooks, click here.
