Ricotta with Four-Berry Compote, Pistachios and Granola
- 1/8 cup water
- 1/4 cup granulated sugar
- 2 cups fresh or frozen strawberries
- 2 cups fresh or frozen blueberries
- 2 cups fresh or frozen raspberries
- 2 cups fresh or frozen blackberries
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- ricotta cheese
- pistachios, chopped
- granola
- In small sauce-pan, combine water, sugar, berries, lemon juice and salt. Bring to boil then simmer 20 minutes or until compote reduces and coats spoon. Cool to room temperature.
- Layer bowl with ricotta cheese, berry compote and pistachios. Repeat layers then top with granola. Serve immediately.
