Ricotta Cheesecake Parfaits
We were getting low on toilet paper, and that makes me happy. Yes, happy. Why, you say? Because that means I get to make a run to Sam’s Club! We always stock-up on our regulars when I go (paper products, dog bones, hummus and almonds) but I typically come across a few items that I simply can’t pass up. Today, it was a large container of gorgeous, plump blackberries…and La Favorita Tortilla Chips, but that’s besides the point. Does it help if the only ingredient are corn, oil, salt and lime? 🙂 Ok back to the berries!
I was in the mood for a sweet treat after all that hard-work at the store (ha!). The blackberries were my inspiration, as I wanted something light and fresh that would hold me over until dinner. So here it is, my healthy version of a cheesecake parfait. These would be yummy topped with Elana’s Candied Pecans!
Ricotta Cheesecake Parfaits
Ingredients
- 3 1/2 cups of mixed berries, roughly chopped (I used blackberries and strawberries)
- 1 cup of ricotta cheese (I used full fat but low fat would work fine)
- 4 oz cream cheese, softened (I used Neufchâtel)
- 2-3 Tbsp honey or to taste (you could substitute sugar or stevia, if preferred)
- 1 tsp vanilla extract
- squeeze of lemon, about one slice
Instructions
- 1. Mix all ingredients except for berries in a small mixing bowl until thoroughly combined.
- 2. Starting with the berries, alternate layers of ricotta filling, ending with berries.
- 3. Chill for a couple hours, or eat immediately if you can’t stand waiting.
Makes 2 large or 4 small servings
*I don’t like the cheesecake filling overly-sweetened, so feel free to increase the sweetener to make your taste buds smile!
Happy Noshing!
