Ricotta Parfait Giada De Laurentiis Recipes
RICOTTA PARFAIT (GIADA DE LAURENTIIS)
I saw Giada make this on her show today and thought it sounded like an easy healthy and different sort of breakfast. Let me know what you think. I intend to make this soon!
Provided by Cricketo
Categories Breakfast
Time 8m
Yield 4 parfaits, 4 serving(s)
Number Of Ingredients 5
Steps:
- 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.
- 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.
RICOTTA WITH HONEY AND RASPBERRIES - GIADA DE LAURENTIIS
Giada De Laurentiis recently prepared this sweet comfort food on her show, "Everyday Italian." It looked so delicious I had to add it to my collection! This makes two servings, so you can share it with a special friend. ;)
Provided by Julesong
Categories Dessert
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Find a couple of your special and attractive serving bowls, and divide the ricotta between them.
- Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving.
- Top each serving with half of the fresh berries, then drizzle each with half of the honey.
- Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert.
- Get yourself a good book, sit down in front of the fire, eat, and enjoy (of course, if you're serving this to someone special you might want to offer to feed it to him/her)!
Nutrition Facts : Calories 491.7, Fat 29.9, SaturatedFat 18.9, Cholesterol 116, Sodium 192.6, Carbohydrate 31.6, Fiber 4, Sugar 20.6, Protein 26.4
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