Ricotta with Four-Berry Compote, Pistachios and Granola
- 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
- 1/2 cup ricotta, homemade, part-skim or whole
- 1/4 cup berry compote
- 1 tablespoon chopped pistachios
- 1 tablespoon granola
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.
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.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.