Courtesy of: The Washington Post OnlineThe elements of this dessert look great as a tall, layered parfait, which should be assembled just before serving.
MAKE AHEAD: The ricotta cream can be prepared and refrigerated up to 2 days in advance. The sliced fruit can be prepared a few hours in advance.
Makes 4 servings
Ingredients:
*1 cup part-skim ricotta
*Finely grated zest of 1 lemon (loosely packed tablespoon)
*1/4 cup confectioners’ sugar
*1 pound freshly washed berries yielding 3 cups; stemmed and cut as appropriate
*1 teaspoon balsamic vinegar
*Leaves from 2 stems of basil, chopped (2 tablespoons loosely packed)
Directions:
Combine the ricotta, lemon zest and sugar in a medium bowl; mix well. Cover and refrigerate until ready to use.
Combine the berries and balsamic vinegar in a medium bowl, tossing to coat evenly. Let them sit for 15 minutes, then add the basil and toss to incorporate.
Have four glass dishes or parfait glasses ready. Working with one-quarter of the fruit and 1/4 cup of the ricotta mixture, assemble the first parfait by creating a layer of berries, then adding a heaping tablespoon of the ricotta mixture, another layer of berries, another heaping tablespoon of the ricotta mixture and another layer of berries. Top with a spoonful of the ricotta mixture; garnish with some of the reserved berries.
Fill the remaining 3 portions, following the same order of layers and using all the remaining ingredients. Serve immediately.
Nutrition Facts (per serving):
Calories: 154
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 19mg
Sodium: 78mg
Total Carbs: 20g
Dietary Fiber: 3g
Sugar: 13g
Protein: 8g
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