Ricotta parfaits

  • Preparation Time5 mins
  • Cooking Time8 mins
  • Serves4
  • DifficultyEasy
225g ricotta cheese
110ml natural yoghurt
110ml raspberry jam
450g toasted muesli
60g sliced almonds, toasted, see cook's note
Special equipment:
4 parfait or sundae glasses
In a small bowl, whisk the ricotta cheese and yoghurt together until smooth. In each parfait glass, layer two tablespoons of the ricotta mixture, one tablespoon of the raspberry jam and 60g of the toasted muesli. 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 180°C/ gas mark 4 oven for 6 to 8 minutes until lightly golden. Cool completely before using.

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