Blackberry Lemon Ricotta Parfaits
Dessert, Pie, Cake, Ice Cream
Ingredients
15 ounces whole milk ricotta
3 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 tablespoons powdered sweetener or honey
1 cup fresh blackberries
1/4 cup chopped toasted hazelnuts (optional)
Directions
Combine ricotta, lemon juice, lemon zest, sweetener in a food processor and process until very smooth, scraping down sides of bowl as needed, about 2 minutes.
Divide half of the berries among 6 dessert cups and top with half of ricotta mixture.
Repeat with remaining berries and remaining ricotta.
Sprinkle with chopped hazelnuts and serve.
Nutrition
Each serving has 5.8g of carbs and 1.3g of fiber. Total NET CARBS = 4.5g.