Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Lemon Ricotta and Blueberry Parfait

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This is a deliciously light dessert made from Ricotta cheese.   By the time it has been whipped up and flavoured it tastes more like a dish made out of cream rather than a soft cheese.   The berries go well with the lemon too.   The chief tasters verdict is that it was very light and refeshing.   Not a drop was left either!


2 x 250g tubs Ricotta cheese

juice and zest of two lemons

2 tblspns ground erthyritol

1 cup blueberries

1 cup raspberries


  • Mix the Ricotta, erthyritol, lemon juice and lemon zest together and beat well until light and fully blended.
  • Pour layers of the Ricotta mixture inbetween layers of berries in a glass.
  • Eat and enjoy!

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