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+ servings

Summer Berry Parfaits with Vanilla Bean Ricotta and Toasted Almonds

Author - Serena Wolf
Prep Time: 20 minutes
Cook Time: 5 minutes
Yields: 4 parfaits


  • 4 cups fresh berries I used 1 cup each quartered strawberries, blueberries, blackberries and raspberries, but you can use any combination you like. Duh.
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon granulated sugar
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 1/3 cup sliced almonds

For the Vanilla Bean Ricotta:

  • cups fresh skim ricotta Yes, you can use whole milk ricotta if you prefer.
  • 1 vanilla bean seeded (To seed the vanilla bean, use a paring knife to split the bean in half and scrape the seeds from the pod.)
  • 2 tablespoons granulated sugar
  • 1 teaspoon honey
  • Zest of ½ lemon
  • *4 8-ounce mason jars or glasses of your choice


  • In a medium bowl, combine the berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow the berries to release some of their glorious juices.
  • Heat a medium skillet or pan over medium heat. (Do not put any oil in the pan!) When hot, add the almonds and toast for 3 minutes until golden brown and fragrant. Remove from the pan and let them cool to room temperature.
  • Place all the ingredients for the vanilla bean ricotta in a large bowl. Using a hand mixer, whip the ricotta until smooth. You can also do this in a blender or food processor (or by hand if you have no appliances).
  • Now it’s time to assemble your parfaits. Start by spooning about 2½ tablespoons of ricotta into each mason jar/glass.Top with a layer of toasted almonds (about 2 teaspoons each). Add about a ½ cup of the berry mixture. Repeat each layer a second time, and sprinkle the top with any remaining almonds.
  • Serve immediately or cover and refrigerate until ready to eat/take on-the-go.