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:

Quickview
244k Calories
10g Protein
8g Total Fat
29g Carbs
5% Health Score
Limit These
Calories
244k
12%

Fat
8g
13%

  Saturated Fat
4g
30%

Carbohydrates
29g
10%

  Sugar
10g
12%

Cholesterol
68mg
23%

Sodium
117mg
5%

Alcohol
1g
7%

Caffeine
8mg
3%

Get Enough Of These
Protein
10g
21%

Calcium
204mg
21%

Phosphorus
182mg
18%

Selenium
11µg
16%

Vitamin B2
0.26mg
15%

Manganese
0.28mg
14%

Iron
1mg
9%

Zinc
1mg
9%

Fiber
2g
8%

Vitamin A
396IU
8%

Folate
30µg
8%

Vitamin C
5mg
7%

Vitamin B12
0.42µg
7%

Magnesium
26mg
7%

Copper
0.13mg
6%

Vitamin B1
0.09mg
6%

Vitamin B5
0.57mg
6%

Potassium
191mg
5%

Vitamin B3
0.73mg
4%

Vitamin B6
0.06mg
3%

Vitamin K
2µg
2%

Vitamin E
0.26mg
2%

Vitamin D
0.24µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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