Skinny Berry Ricotta Tiramisu Parfaits
The recipe Skinny Berry Ricotta Tiramisu Parfaits could satisfy your Mediterranean craving in around 30 minutes. For $1.07 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 10g of protein, 9g of fat, and a total of 245 calories. This recipe serves 4. This recipe from Simple Nourished Living requires coffee, confectioners sugar, dark chocolate, and rum. 11 person have made this recipe and would make it again. Overall, this recipe earns a rather bad spoonacular score of 29%. Similar recipes include Skinny Tiramisu Parfaits, Skinny Berry Parfaits, and Ricottan and Summer Berry Parfaits.
Servings: 4
Preparation duration: 30 minutes
Ingredients:
¼ cup cold brewed French or Italian roast coffee
4 tablespoons confectioners sugar, divided use
½ ounce (1/2 square) dark chocolate, grated
8 dry ladyfingers, crushed into crumbs in a plastic bag with a rolling pin
4 tablespoons low fat milk
1 cup low fat ricotta cheese
¾ cup fresh raspberries
1 tablespoon rum
Equipment:
plastic wrap
box grater
wax paper
spatula
bowl
Cooking instruction summary:
Have ready four 4-ounce parfait glasses. (I used small drinking glasses.)In a small bowl mash together the ricotta, milk and 3 tablespoons of the sugar with a rubber spatula until the mixture is smooth and creamy. In another small bowl stir together the coffee, rum and remaining 1 tablespoon sugar.To assemble the berry ricotta tiramisu: Put about 2 tablespoons of ladyfinger crumbs into the bottom of each glass. Top with a scant 2 teaspoons of the coffee mixture. Top with a scant 2 tablespoons of the ricotta mixture. Repeat the layers with coffee crumbs, coffee mixture and ricotta. Cover each glass with plastic wrap and refrigerate until chilled, at least 1 hour and up to 1 day.Just before serving divide the berries among each of the four glasses. Sprinkle with grated chocolate. (To grate chocolate use the large holes of a box grater and grate onto a sheet of wax paper.
Step by step:
1. Have ready four 4-ounce parfait glasses. (I used small drinking glasses.)In a small bowl mash together the ricotta, milk and 3 tablespoons of the sugar with a rubber spatula until the mixture is smooth and creamy. In another small bowl stir together the coffee, rum and remaining 1 tablespoon sugar.To assemble the berry ricotta tiramisu: Put about 2 tablespoons of ladyfinger crumbs into the bottom of each glass. Top with a scant 2 teaspoons of the coffee mixture. Top with a scant 2 tablespoons of the ricotta mixture. Repeat the layers with coffee crumbs, coffee mixture and ricotta. Cover each glass with plastic wrap and refrigerate until chilled, at least 1 hour and up to 1 day.Just before serving divide the berries among each of the four glasses. Sprinkle with grated chocolate. (To grate chocolate use the large holes of a box grater and grate onto a sheet of wax paper.
Nutrition Information:
covered percent of daily need
