Name: Chilled Lemon Ricotta Parfaits with Summer Berries
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 2 tbsp honey (plus extra for drizzling); 1/2 tsp vanilla extract; 1 lemon, zested and juiced; 1/2 cup heavy cream, cold; 1 cup mixed summer berries (raspberries, blueberries, strawberries); 2 tbsp pistachios, chopped; 4 small shortbread cookies (store-bought or homemade), crumbled

Chilled Lemon Ricotta Parfaits with Summer Berries

VanillaGrape0785

This Chilled Lemon Ricotta Parfait is the perfect answer to a hot summer day in British Columbia. With creamy ricotta folded into whipped cream, a hit of fresh lemon, and layers of juicy summer berries, every spoonful is refreshing, light, and deliciously satisfying. Crumbled shortbread adds a buttery crunch while pistachios bring an elegant, nutty finish. Whether you whip it up for an afternoon treat or an easy no-bake dessert, this parfait is sure to keep you cool and delighted.

Ingredients

Instructions

In a medium bowl, whisk together ricotta cheese, honey, vanilla, lemon zest, and 1 tbsp lemon juice until creamy and smooth.
In a separate bowl, whip the cold heavy cream to soft peaks using a hand mixer.
Gently fold the whipped cream into the ricotta mixture to keep it light and airy.
Layer the parfaits: Start with a spoonful of ricotta mixture at the bottom of each glass, followed by a layer of berries, a sprinkle of crumbled shortbread, and a few chopped pistachios.
Repeat the layers, finishing with ricotta on top. Garnish with extra berries, a drizzle of honey, lemon zest, and pistachios.
Chill parfaits in the fridge for at least 30 minutes before serving for best flavor and texture.