Blueberry Ricotta Parfait
POSTED: 1:34 am HST January 22, 2007
Makes 4 servingsDid you know you can get wild blueberries at any time of year? Frozen wild blueberries from the Wild Blueberry Association of North America are available all over! To find them, click here. This week, we'll be featuring all sorts of blueberry recipes!
1 large banana, cut into ¼-inch cubes
2 teaspoons lemon juice, divided
1 cup part-skim ricotta
3 tablespoons blueberry fruit spread
1 cup frozen wild blueberries (thawed)
12 vanilla wafers, coarsely crushed (½ cup)Toss together the banana and 1 teaspoon of the lemon juice lemon juice in a medium bowl; fold in the 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 and stir to coat.In each of four parfait or dessert dishes layer 1 tablespoon wafer crumbs, ¼ cup ricotta mixture, and 2 tablespoons blueberry mixture; repeat layers. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
1 large banana, cut into ¼-inch cubes
2 teaspoons lemon juice, divided
1 cup part-skim ricotta
3 tablespoons blueberry fruit spread
1 cup frozen wild blueberries (thawed)
12 vanilla wafers, coarsely crushed (½ cup)Toss together the banana and 1 teaspoon of the lemon juice lemon juice in a medium bowl; fold in the 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 and stir to coat.In each of four parfait or dessert dishes layer 1 tablespoon wafer crumbs, ¼ cup ricotta mixture, and 2 tablespoons blueberry mixture; repeat layers. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration. 
