Summer Berry Parfait with Yogurt and Granola

Summer Berry Parfait with Yogurt and Granola

Celebrate summer with our selection of luscious dishes including fresh salads, light main meals, and fruity desserts – perfect for al fresco dining.

Serves

Cook Time

1 hr 20 min

Equipment

  1. KitchenAid K400 Blender
  2. Two 12-cup nonstick muffin pans
  3. Citrus zester
  4. Rubber spatula

Ingredients

  1. 1 cup whole raw almonds
  2. 1½ tbsp fresh rosemary (stems removed)
  3. 1 cup all purpose flour
  4. 1½ cups whole milk ricotta cheese   (room temperature)

Instructions

1. Preheat oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a couple pinches of sugar. Set aside.

2. Add almonds and rosemary to your KitchenAid® K400 Blender. Close lid, select “Ice Crush” setting, and let blender run through the setting. Scrape down the sides of the blender with a rubber spatula, then replace lid and blend on speed 5 for 10 seconds. Scrape sides again and blend on speed 5 for a final 15-20 seconds, or until almonds and rosemary are finely ground.

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3. Pour the almond mixture from blender in a small mixing bowl. Add all-purpose flour, baking powder, baking soda, and salt. Whisk to combine, and set aside.