Prep time: 10 minutes
Cooking time: Nil
250 g fresh or thawed frozen raspberries, plus extra to garnish
2 tablespoons orange juice
2 teaspoons icing sugar, plus
2 teaspoons extra
250 g (1 cup) low-fat ricotta
½ teaspoon vanilla bean paste
2 tablespoons chopped toasted almonds
4 slices almond bread, to serve
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.
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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