Parfait Recipe with Ricotta and Berries. Gluten-Free

Parfait with Ricotta and Berries


This is a great showcase for the cook: Traditionally, it is a cold dessert made of layers of fruit, syrup, ice cream and whipped cream. Like a tiny trifle in a cup. There are many takes on the classic, all exciting, with plenty of room for poetic license, but they all have two things in common: they are layered, and they are served in individual cups. Any nice glass cups or stem wine glasses will do the job. You always want glass, so the layering shows through, and you can show off your good work.

My Parfait is Ideally Nutritionally Correct

Not only as a dessert, but as a healthy and nourishing breakfast, ready in a jiffy, Gluten-free, raw, and so fabulous. Don’t hesitate to use frozen berries in ricotta berry parfait: In fact frozen berries are what I prefer in this parfait and in countless berry-based recipes. Frozen berries are available year-round, stemmed, cleaned, sweet and full of flavor, you just can’t go wrong. No need to thaw even. By the time the frozen berries macerate in the liqueur, just a few minutes, they will reach room temperature, and they’ll be ready to top the Parfait cups!

If you wanted to make this parfait the dairy-free way, you could use a mixture of vegan yogurt, ricotta and sour cream: All vegan renditions are quite decent.

 You will love my unsweetened Granola!



I worked hard to get granola with the perfect crunch and clusters, without any sweetener other than dates. It is so nutritionally correct I have been using it in lieu of croutons in Caesar Salad, and everywhere. Even plain as the perfect snack on the road!


  • 3 cups ricotta cheese (low-fat OK)
  • 3 cups vanilla yogurt or plain full-fat greek yogurt
  • 4 cups mixed unsweetened frozen berries and pitted cherries, in any combination you like
  • 3 tablespoons crème de cassis (liquor stores)
  • 1/4 cup maple syrup, or a little more (taste the mixture first before adding)
  • 1 tablespoon balsamic vinegar
  • 1 cup good quality granola (try my granola!) crumbled medium-fine with your fingers


Mix the ricotta and yogurt in a bowl, and chill. Mix the berries, cassis, maple syrup and vinegar in another bowl, and leave the bowl at room temperature (unless you are making the mixture in advance, in which case keep it chilled). As the berries macerate, they will release more of their natural juices.

Prepare 6 wine or martini glasses. Divide the ricotta mixture among the glasses. Top with the berry mixture, liquid and all, using it all up.  Just before serving, sprinkle the granola over all.

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