Ricotta & Yogurt Parfait
Reminiscent of a lemon cheesecake, this breakfast recipe is easy to throw together in the morning. Or stir together the filling in a jar the night before and top with the fruit, nuts and seeds when you're ready to eat.
- ¾ cup nonfat vanilla Greek yogurt
- ¼ cup part-skim ricotta
- ½ teaspoon lemon zest
- ¼ cup raspberries
- 1 tablespoon slivered almonds
- 1 teaspoon chia seeds
- Combine yogurt, ricotta and lemon zest in a bowl. Top with raspberries, almonds and chia seeds.
MAKE AHEAD TIPS