Method

Place the raspberries, orange juice and icing sugar in a bowl and stir to combine, then set aside to macerate for 5 minutes. Meanwhile, place the ricotta, extra icing sugar, vanilla and almonds in a bowl and stir to combine. To serve, place one-eighth of the raspberries in the base of four small serving glasses. Top each with a dollop of the ricotta mixture. Repeat with another layer of raspberries and finish with a dollop of ricotta and some raspberries on top. Serve with a slice of almond bread on the side.

TIP These parfaits are just as good with other berries – try strawberries, blueberries or blackberries or a mixture of all three.

860 kj,
Fat 12 g,
Carbohydrates 13 g,
Saturated fat 4 g,
Protein 10 g,
Sugars 10.5 g,
Fibre 4.4 g.

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