Ricotta with Four-Berry Compote, Pistachios and Granola

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  • 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
  1. 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.
  2. Layer bowl with ricotta cheese, berry compote and pistachios. Repeat layers then top with granola. Serve immediately.

 

 

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