Blueberry Ricotta Parfaits
In a medium bowl, toss banana and 1 teaspoon lemon juice; fold in ricotta. In a microwave-safe bowl, melt fruit spread and remaining lemon juice on high power, 10 to 12 seconds. Add blueberries to fruit spread mixture; stir to coat. In each of four parfait or dessert dishes layer: 1 tablespoon wafer crumbs; 1/4 cup ricotta mixture; 2 tablespoons blueberries; repeat layers, ending with blueberries. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften, about one hour.
YIELD: 4 portions
Per portion: 229 calories, 34 g carbohydrate, 7 g total fat
| 1 large banana, cut into 1/4-inch cubes (about 1 cup) or 1 cup other fruit, diced 2 teaspoons lemon juice, divided 1 cup part-skim ricotta 3 tablespoons blueberry fruit spread 1 package (4.4 ounces) fresh blueberries (about 1 cup) 12 vanilla wafers, coarsely crushed (about 1/2 cup) |
In a medium bowl, toss banana and 1 teaspoon lemon juice; fold in ricotta. In a microwave-safe bowl, melt fruit spread and remaining lemon juice on high power, 10 to 12 seconds. Add blueberries to fruit spread mixture; stir to coat. In each of four parfait or dessert dishes layer: 1 tablespoon wafer crumbs; 1/4 cup ricotta mixture; 2 tablespoons blueberries; repeat layers, ending with blueberries. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften, about one hour.
YIELD: 4 portions
Per portion: 229 calories, 34 g carbohydrate, 7 g total fat