Whipped Ricotta and Strawberry Parfait
A light and creamy Italian-style parfait made with whipped ricotta, fresh strawberries, honey, and crunchy amaretti — a quick no-bake dessert perfect for spring and summer.
Servings: 2 people
Calories: 345kcal
Equipment
- Electric Mixer
Ingredients
- ½ cup Ricotta Cheese
- 2-3 tablespoon Honey
- 1 teaspoon Vanilla Extract
- 1 Lemon Zest
- 1 ½ tablespoon Lemon Juice
- ½ cup Greek Yogurt (optional)
- 1½ cups Strawberries chopped
- 1 tablespoon Sugar
- 8-10 Amaretti Cookies crushed
Instructions
- In another bowl, add the chopped strawberries, and add the lemon juice and sugar. Mix and let macerate for a few minutes to release the juices.
- In a bowl, whisk or blend the ricotta until smooth and creamy.
- Add honey, vanilla extract, and lemon zest, mixing until well combined.
- If using, fold in the Greek yogurt to lighten the mixture (see notes).
- Taste and adjust the sweetness if needed. Set aside.
- In serving glasses, add a layer of crushed amaretti cookies.
- If you use the crunchy amaretti, you can spoon some of the strawberry juice over them to soften.
- Spoon a layer of ricotta cream over the cookies.
- Add a layer of strawberries. If you don't want the trifle to get soupy, avoid adding too much strawberry juice.
- Repeat the layers until the glasses are filled.
- Finish with extra strawberries, and a drizzle of honey.
Notes
- Use well-drained ricotta for a thicker cream.
- If you don't want to use Greek Yogurt, use 1 cup (250g) of Ricotta.
- Assemble just before serving for the best texture.
- Taste the cream before layering and adjust sweetness if needed.
Nutrition
Calories: 345kcal | Carbohydrates: 53g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 123mg | Potassium: 331mg | Fiber: 3g | Sugar: 44g | Vitamin A: 293IU | Vitamin C: 72mg | Calcium: 207mg | Iron: 1mg
