Ricotta with Four-Berry Compote, Pistachios and Granola

Ingredients

Berry Compote

• 1/8 cup water
• 1/4 cup granulated sugar
• 2 cups fresh or frozen strawberries, blueberries, raspberries and blackberries
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt

Ricotta Cup

• 1/2 cup ricotta, homemade, part-skim or whole
• 1/4 cup berry compote
• 1 tablespoon chopped pistachios
• 1 tablespoon granola

Instructions

Berry Compote

Combine all ingredients for the berry compote in a small sauce pan. Bring to a boil then let simmer for 20 minutes until compote reduces slightly and coats a spoon. Cool compote to room temperature (approximately 70 degrees) before adding to the ricotta cup.

Ricotta Cup

Layer ¼ cup of ricotta cheese in the bottom of the bowl or other serving vessel. Top with ½ the berry compote and ½ tablespoon of pistachios. Repeat once more then top with the granola. Serve immediately.

Recipe Note: If making ahead, set aside granola and add right before serving.