Are you looking to offer a light lovely treat to your MOM to celebrate the day?
The light ricotta cheese here contains much less fat and more proteins then a cream cheese. When gently whipped with a good greek all natural yogurt and a touch of mascarpone, the ricotta will get a silky and creamy texture. The lemony strawberries add a fresh touch, perfect for a in-season easy dessert!
Ingredients ; 6 servings
- 1 15oz. container part-skim ricotta cheese
- Half of a 8 oz. mascarpone container
- 2 7 oz low fat greek strained yogurt like FAGE
- 1 lb fresh strawberries, washed, trimmed and halved in quarters
- 2 tablespoons vanilla
- 2 tablespoons sugar
- 3 tablespoons light agave nectar or honey
- 2 teaspoons lemon zest
- 1 tablespoons lemon juice
- Fresh mint leaves snipped
In a large bowl mix strawberries, sugar, lemon juice and mint leaves. Combine, cover and refrigerate about 15 minutes.
In a second large bowl add half of ricotta, mascarpone and 1 yogurt, agave. With an electric mixer whip until mixtre is soft and creamy. Add all remaining ingredients, plus vanilla, adjusting the quantities to your taste. Whip all to combine for about 2 minutes.
Assemble the Parfaits:
Scoop a good spoon of creamy ricotta/yogurt/ mascarpone mixture into each serving glass.Add a generous spoonful of lemony strawberries, and repeat in layers, finishing with a small spoon of ricotta and strawberries. Sprinkle mint leaves into the layers while assembling, top with some toasted almonds and lemon zest.
And done! Soft, light and creamy delight!
Refrigerate for 30 minutes to 2 hours.
To toast the almonds: Sprinkle almonds in a skillet, over medium high , toast for 1 minute or 2 until almonds are golden (not too brown).