Simplistic Strawberry Ricotta Parfait

If I died tomorrow, bury me with this dessert and don't forget the spoon!
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!