Dessert

Lemon-Infused Ricotta Berry Parfaits with Sliced Almonds Recipe

ByMariam Harutyunyan December 30, 2025December 30, 2025

Introduction

This refreshing ricotta dessert is creamy, tangy, and lightly sweetened, making it a perfect treat for any occasion. Layered with fresh berries and a hint of lemon zest, it’s simple to prepare yet elegant enough to impress your guests.

The image shows a clear glass dessert cup with three visible layers: the bottom layer has mixed berries, including raspberries and blueberries, partially covered by a thick creamy white layer in the middle, which also has some berries pressed against the glass; the top layer consists of a small heap of whole blueberries, raspberries, blackberries, a dollop of whipped cream, and thin almond slices sprinkled on top. The cup sits on a white marbled surface surrounded by loose berries and almond slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz Whole milk ricotta cheese (or 2%)
1 tbsp Heavy cream (or more as needed)

1 tbsp Lemon zest (or 2 tbsp for more lemony flavor)
1/2 cup Besti Powdered Monk Fruit Allulose Blend (or more to taste)

2 tsp Vanilla extract
1 cup Raspberries

1 cup Blueberries
1 cup Blackberries
Sliced almonds (optional, for topping)

Whipped cream

Instructions

Step 1: In a high-power blender, combine the ricotta cheese, heavy cream, lemon zest, powdered sweetener, and vanilla extract. Blend for about 1 minute until the mixture is smooth and creamy.
Step 2: If the mixture is too thick or difficult to blend, add more heavy cream, one tablespoon at a time, until you reach your desired consistency. Taste and adjust the sweetener if needed.

Step 3: In 4 parfait cups, create alternating layers of the ricotta mixture and mixed berries, aiming for two layers of each.
Step 4: Garnish with whipped cream and sliced almonds if you like, then serve immediately or chill before serving.

Tips & Variations

For a dairy-free version, try blending ricotta-style tofu or a plant-based cream cheese alternative.

Swap out the berries for your favorite seasonal fruit like peaches or mango for a different twist.
Add a drizzle of honey or maple syrup if you prefer a natural sweetener over the monk fruit blend.
Chill the dessert for about 30 minutes before serving for a firmer texture.

Storage

Store the ricotta dessert in an airtight container in the refrigerator for up to 2 days. The berries may release juice over time, so it’s best enjoyed fresh. If refrigerated, stir gently before serving. Avoid freezing, as the texture may change.

How to Serve

A clear glass cup filled with creamy white yogurt mixed with fresh blueberries, raspberries, and blackberries, creating a colorful layer of blue, red, and black mixed into the white yogurt. The top layer shows a mix of whole berries and thin, slightly browned almond slices scattered over the creamy yogurt, with the berries glistening and the yogurt looking thick and smooth. A metal spoon is partially visible, inserted into the glass on the right side. The cup is placed on a white marbled surface with soft natural light enhancing the bright colors of the berries and the creamy texture of the yogurt. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit sweetener?

Yes, you can substitute regular powdered sugar or another sweetener of your choice. Adjust the amount to your taste, keeping in mind that monk fruit sweetener is often sweeter than sugar.

What if I don’t have a high-power blender?

You can use a regular blender or a food processor, but blend the ingredients in batches if needed. Alternatively, whisk the ricotta thoroughly by hand with the other ingredients until smooth, though the texture might be less creamy.