In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.
*Cook's Note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly golden. Cool completely before using.
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Homemade Ricotta with Apricots and Walnuts, Escarole Calzone: Calzone di Ricotta e Escarola, Baked Ricotta Bowls with Chicken and Parmesan and a Mixed Green Salad with Tomato-Basil Vinaigrette, Sausage Casserole Recipes, Easy Breakfast, Easy Pasta, Easy Lunch, Easy Slow Cooking, Frittata Recipes
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