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


Jeanne Rogers
Jeanne R1 years ago

Thank you for sharing.

Donna Hamilton
Donna Hamilton5 years ago

Sounds wonderful! Thanks for posting.

Cheryl B.
Cheryl B6 years ago

sounds great

Lynn C.
Lynn C6 years ago

Oh Boy! This does sound delicious.

Jennifer C.
Past Member 6 years ago

The recipe sounds good. Thanks.

Carole Rousis
Carole R6 years ago

Yum! Sounds great!

Robert O.
Robert O6 years ago


K s Goh
KS Goh7 years ago

Thanks for the article.

gail d.
gail dair7 years ago

sounds great ty