A delicious parfait. If you prefer, you can replace the blueberries with raspberries. Preparation time: 10 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
6
Yield:
6 servings/ serving size: 1/2 cup
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Layer the strawberries and blueberries in 6 individual serving dishes.

    Advertisement
  • Using an electric beater, whip together the ricotta cheese, milk, sugar and wine. Spoon a portion of the cream over each fruit serving, top with toasted hazelnuts, and serve.

Nutrition Facts

62 calories; protein 1g 2% DV; carbohydrates 11.7g 4% DV; fat 1.4g 2% DV; cholesterol 0.1mg; sodium 4.2mg. Full Nutrition
Advertisement

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/03/2003
The reason I'm giving this recipe a review because my grandpa is diabetic and he doesn't get many sweets or treats so this will be a real treat thank you Read More
(35)

Most helpful critical review

Rating: 3 stars
09/13/2003
This came out a little too thick and too bland for me. I tripled the sugar and wine and was happy with how it came out. I made it with raspberries and blueberries (no good strawberries were available) but I use strawberries in the future. The blueberries weren't sweet enough to taste right with the cream. Read More
(28)
16 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/03/2003
The reason I'm giving this recipe a review because my grandpa is diabetic and he doesn't get many sweets or treats so this will be a real treat thank you Read More
(35)
Rating: 5 stars
11/12/2012
The cream taste similar to the inside of a cannolli but not as heavy. I didn't want to open a can of non-fat evaporated milk for just a tablespoon and used regular milk with no problems. Using the marsala wine gave it a taste like zabayon. I would think a dash of vanilla would be good if you don't have or want to use marsala wine. This cream isn't smooth like whipped cream and never will be but is still very very good. I liked it so much I had it with a berry topping and not berries with it topping them. Read More
(32)
Rating: 3 stars
09/13/2003
This came out a little too thick and too bland for me. I tripled the sugar and wine and was happy with how it came out. I made it with raspberries and blueberries (no good strawberries were available) but I use strawberries in the future. The blueberries weren't sweet enough to taste right with the cream. Read More
(28)
Advertisement
Rating: 3 stars
08/01/2011
I love fresh berries and "cream" meaning "whipped cream" so I thought I'd give this a try. And while the concept is good I found I do like things a little sweeter and ended up folding in some homemade "whipped cream" into the mixture. Read More
(25)
Rating: 3 stars
07/29/2011
Toasted some macadamia nuts because the store didn't have hazelnuts otherwise followed the recipe. This was OK but I wasn't crazy about the ricotta cream. Even after beating with a mixer the texture was "grainy" for a lack of a better word not creamy. Read More
(9)
Rating: 5 stars
04/23/2012
AMAZING!!!! This was SO yummy! I put this on top of many other desserts and it works so well! The only changes I make are that I add whipped cream to it and I add a little vanilla. The vanilla makes such a big difference. DELICIOUS!! Read More
(9)
Advertisement
Rating: 5 stars
08/28/2004
Fast and easy...delicious! Read More
(7)
Rating: 3 stars
03/08/2005
I wasn't very thrilled with this recipe. The ricotta flavor was strong even though I didn't use a full cup. I had to use Sherry instead of Marsala b/c that's all I had so that may have had something to do with it. It was kind of thick and needed to be sweeter. Read More
(6)
Rating: 3 stars
03/07/2006
This was a nice new recipe (a "grown-up" treat) but since I have a big sweet tooth I think I would prefer whipping cream to ricotta. I used raspberries instead of blueberries. Read More
(6)
Advertisement