I really have no more words for it unless you let me add in "sweet baby Jesus" at the beginning of each sentence.
I have a love affair with ricotta, always have, probably always will.
When I order cannolis I suck the filling out first, usually at home alone, unless I really want to mess with my kid in public when there are girls around, then I making sucking noises as loud as possible.
I can be a bit of a sh*&%t disturber.
Always, always, does my lasagna, stuffed shells, and raviolis have to include copious amounts of the good stuff.
Baking with it is super too - the cassata cake I recently made was just so delish! Highly recommend that one.
Ricotta can be flavoured with so many things but understated flavors for dessert I find work the best, citrus, vanilla...mmmmmm.
Sweet baby Jesus, with the summer season coming this is the perfect ending to a patio dinner :)
I'm Listening to: Arcade Fire - Wake Up because this makes my mouth wake up!
Strawberry Ricotta Parfait
makes 4 servings
1 tub smooth low fat ricotta
1/4 c. icing sugar
1 tsp. lemon zest
1/2 tsp. clear vanilla
1 pint strawberries, washed, hulled and sliced
4 tbsp. graham cracker crumbs
In the ricotta tub add the icing sugar, zest and vanilla and stir until smooth and combined.
Now you are ready to layer.
Grab a parfait glass, scoop a few teaspoons into the dish, add a handful of strawberries and sprinkle on the graham cracker crumbs. Start again.
Keep layering until you are satisfied with the amount rising up and over the top, I like to end with strawberries.
Enjoy!
I'm still chuckling over your "sweet baby Jesus" comment!
ReplyDeleteI can understand why you are so crazy about this dessert...I only recently realized the power of ricotta and am quite taken by it! Looks fantastic!
;) Karen your blog is fantastic! I am your newest follower. I didnt realize that being a part of Foodbuzz you could be allowed samples to try out - you must send me some details, I would LOVE to create!!
ReplyDeleteLooks delicious and will be trying this one with my kids real soon, thanks for the recipe!
ReplyDelete