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
- 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.
- 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.
- 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.