Ricotta berry parfaits

Tamara West

Ricotta cheese makes a creamy, but low-fat, sweet treat served with berries in this recipe, a semi deconstructed cheesecake-come-parfait creation.

Ingredients

500 g	Ricotta cheese, soft (Main)
1 cup	Frozen berries, (raspberries and boysenberries)
1	Lemon, finely zested
1 tsp	Vanilla essence/extract
3 Tbsp	Icing sugar

Ingredients

½ packet	Digestive biscuits, or ginger nuts
¼ cup	Liquer, berry, such as cassis or framboise
1 ½ cups	Berries, fresh or defrosted from frozen

Directions

1. Place ricotta, berries, lemon zest, vanilla and icing sugar in a food processor and blitz briefly until just combined. Alternatively, simply mix all ingredients together well in a mixing bowl.
2. Crush biscuits to a rough crumb in a food processor. Alternatively roughly break up biscuits, place inside a clean dry plastic bag, cover with a tea towel and crush with a rolling pin or heavy wine bottle.
3. To assemble parfaits, divide crushed biscuits between 4 dessert glasses (leave 2-3 tablespoons crushed biscuits for garnish). Pour over 1 tablespoon berry liqueur. Top with ricotta mixture, dividing equally. Finally, top with berries and garnish with extra crushed biscuits.