Double Ginger Ricotta Parfait with Raspberries
Layer ginger-laced, sweetened ricotta with bright-red raspberries for a dessert that’s simply delicious. Feel free to substitute the raspberries with a variety of berries or halved, seedless red grapes.
2 cups low-fat ricotta
2/3 cup low-fat plain yogurt
1/4 cup honey, or to taste
1 tsp. ground ginger
1/4 cup crystallized ginger, snipped into bits or coarsely chopped
3 cups fresh or frozen (defrosted) raspberries
Fresh mint sprigs
1. In a food processor, blend ricotta, yogurt, honey and ground ginger. Blend in more honey if you wish.
2. Stir in the chopped crystallized ginger.
3. Spoon a layer of the ricotta mixture into four glasses, then top with some raspberries.
4. Continue to layer ingredients once or twice more, ending with raspberries.
5. Garnish each portion with a mint sprig.
Makes 4 servings.
Nutrition per serving: Calories 275, fat 11g, protein 18g, carbohydrate 28g, dietary fiber 7g.
Read all about the health benefits of ginger in Ginger: The Cook’s Best Medicine.
Lorna Sass is the award-winning author of more than a dozen cookbooks. Her most recent, Whole Grains Every Day, Every Way, won the James Beard Foundation Award in the “Healthy Focus” category.
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By Lorna Sass, Kiwi magazine