Recipe by Robyn Webb
"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."
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1 1/2 cups
sliced fresh strawberries
1 1/2 cups
part-skim ricotta cheese
nonfat evaporated milk
1 1/2 tablespoons
1 1/2 tablespoons
chopped toasted hazelnuts
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
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.
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.
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.
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!!
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.
Fast and easy...delicious!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Berries and Cream
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 41
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