Ricotta Parfaits

By Foodiewife

This recipe comes from Giada De Laurentiis.

I am a big fan of Greek yogurt, because it's extra-thick and creamy. I like to make my own granola (see Cherry-Almond Granola on Key Ingredient).

You can also substitute fresh raspberries (or any berry fruit of your choice) if you'd like.

This is a quick and nutritious snack for any time of the day.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup Greek yogurt**
• 1/2 cup raspberry jam, divided
• 2 cups granola, divided***
• 1/4 cup sliced almonds, toasted, * see Cook's Note
• **I recommend Oikos Brand Greek Yogurt which is extra creamy and thicker than traditional yogurt. For extra flavor, you can add either pure vanilla extract, pure almond extract or honey for a little e
• *** See my recipes for Cherry-Almond Granola, that already has toasted almonds in it or buy a quality granola to your liking.

Preparation

Step 1

Special equipment: 4 parfait or sundae glasses

In a small bowl, whisk the ricotta cheese and yogurt together until smooth.

In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers.

Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.

*Cook's Note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly golden. Cool completely before using.