English Breakfast

This Recipe

• Skill Level: Beginner
• Serves: 4
• Start to Finish: 30 minutes
• Prep:
• Cook:

Nutrition Facts

Amount per serving:

Total Calories: 227

• 99mg Sodium
• 36g Carbs
• 7g Fiber
• 4g Fat
• 0g Saturated Fat
• Sugars
• 11g Protein
• 201mg Calcium
• 1mg Iron

22799mg36g7g4g11g0g

These tiered treats start with a creamy, whipped ricotta that's enhanced by the flavor of fresh vanilla, honey, and lemon zest. Top it off with macerated berries, toasted almonds, and fresh basil for a picture-perfect, summery breakfast or dessert.

Ingredients:

• 4 cups fresh berries (such as quartered strawberries, blueberries, blackberries, and raspberries)
• 2 tablespoons chopped fresh basil
• 1 tablespoon granulated sugar
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1/3 cup sliced almonds
• For vanilla bean ricotta:
• 1 1/2 cups fresh skim ricotta
• 1 vanilla bean, seeded
• 2 tablespoons granulated sugar
• 1 teaspoon honey
• Zest of 1/2 lemon

Directions:

1. In a medium bowl, combine berries, basil, sugar, and lemon juice. Cover and refrigerate for 20 minutes to allow berries to release juices.
2. Heat a medium skillet or pan over medium heat. (Do not put any oil in the pan!) When hot, add almonds and toast for 3 minutes until golden brown and fragrant. Remove from pan and let cool to room temperature.
3. Place all ingredients for vanilla bean ricotta in a large bowl. Using a hand mixer, whip ricotta until smooth. (You can also do this in a blender or food processor.)
4. To assemble, spoon about 2 1/2 tablespoons ricotta into each mason jar. Top with a layer of toasted almonds (about 2 teaspoons each). Add 1/2 cup of the berry mixture. Repeat each layer a second time, and sprinkle with any remaining almonds. Serve immediately or cover and refrigerate until ready to eat or take on-the-go.