• 4servings
  • 8minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 225g ricotta cheese

  2. 110ml natural yoghurt

  3. 110ml raspberry jam

  4. 450g toasted muesli

  5. 60g sliced almonds, toasted, see cook's note

  6. Special equipment:

  7. 4 parfait or sundae glasses

Instructions Jump to Ingredients ↑

  1. Ricotta parfaits In a small bowl, whisk the ricotta cheese and yoghurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon of the raspberry jam and 60g of the toasted muesli. Repeat the layers.

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

  3. Cook's note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 180C/Gas 4 oven for 6 to 8 minutes until lightly golden. Cool completely before using.


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