STRAWBERRY PARFAITS
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.
FRESH BERRIES & SWEET RICOTTA
Steps:
- Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
- When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
- Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
- Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
- The ricotta will keep, refrigerated, for 4 to 5 days.
- Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.
STRAWBERRY-RICOTTA PARFAIT
Provided by Jennifer Iserloh
Categories Cheese Dairy Fruit Herb Dessert No-Cook Healthy Self Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix ricotta, vanilla and sugar in a bowl. In another bowl, mix strawberries, mint and vinegar. Spoon 2 tablespoon ricotta mixture into the bottom of 4 parfait or iced tea glasses. Add a layer of crackers, strawberries and another layer of ricotta. Top with remaining strawberries and mint sprigs. Serve immediately or chill up to 4 hours.
HONEY NUT RICOTTA WITH STRAWBERRIES
Round off your meal with this simple dessert - serve on a large plate and ask everyone to help themselves
Provided by Good Food team
Categories Dessert, Lunch, Supper
Time 2m
Number Of Ingredients 4
Steps:
- Tip the ricotta out onto a large serving plate and drizzle with honey. Sprinkle the almonds over and spread strawberries around the plate, for people to help themselves.
Nutrition Facts : Calories 159 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.15 milligram of sodium
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- In a small bowl, add in the strawberries and 1 tbs. sugar. Zest your lemon into a small bowl and set aside. Then add 1 tbs. of fresh lemon juice to the strawberries, and stir to combine. Place the strawberries in the fridge while you continue with the recipe.
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