Recipe courtesy Giada De Laurentiis
- 1 cup ricotta cheese
- 1/2 cup plain yogurt
- 1/2 cup raspberry jam, divided
- 2 cups granola, divided
- 1/4 cup sliced almonds, toasted, * see Cook's Note
Special equipment: 4 parfait or sundae glasses
In a small bowl, whisk the ricotta cheese and yogurt together until smooth. In each parfait glass, layer 2 tablespoons of the ricotta mixture, 1 tablespoon raspberry jam and 1/4 cup of granola. Repeat the layers. Spread the remaining ricotta mixture on top and garnish with toasted almonds before serving.
*Cook's Note: To toast the sliced almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly golden. Cool completely before using.