Ricotta and Summer Berry Parfaits Recipe

Combine the cream cheese, honey, lemon zest, 1 tablespoon of the lemon juice and vanilla in a mixing bowl, and beat with an electric mixer for 1 to 2 minutes on medium speed, until light and fluffy. Beat in the ricotta until smooth.

Use a spatula to push the jam through a fine mesh strainer into a small mixing bowl; this will remove any tiny seeds in the jam.

Add the remaining 1 tablespoon of the lemon juice to the strained jam and mix until smooth. Add the berries and stir to coat them.

Assemble the parfaits: Into four dessert glasses or bowls, layer 1 to 2 tablespoons of the berries and 2 to 3 tablespoons ricotta mixture.

Repeat, ending with berries on top. Sprinkle with chopped pistachios, and garnish with mint leaves.

The fruit and ricotta can be layered into dishes and refrigerated for up to a day. Sprinkle with pistachios and mint until just before serving.