Posted by: lornasass | January 12, 2009


I am a huge fan of crystallized ginger. It’s so easy to keep on hand and adds so much zest to baked goods. I chop it coarsely and often toss it into the batter for banana bread, bran muffins, and oatmeal cookies. It’s also terrific for adding intrigue to a fruit parfait.

Double Ginger Ricotta Parfait with Raspberries

Layer ginger-laced, sweetened ricotta with bright red raspberries for a simply delicious no-cook dessert. It’s particularly pretty to serve the parfait in martini glasses.

Feel free to substitute a variety of berries or halved, seedless red grapes–or any chopped fresh fruit– for the raspberries.

Serves 4

2 cups low-fat ricotta
2/3 cup low-fat plain yogurt
1/4 cup honey, or to taste
1 tsp. ground ginger
images4 1/4 cup crystallized ginger, snipped into bits or coarsely chopped
3 cups fresh or frozen (defrosted) raspberries
Fresh mint sprigs, for garnish

1. In a food processor, blend the ricotta, yogurt, honey, and ground ginger. Blend in more honey, if you wish.
2. Stir in the chopped crystallized ginger.
3. Spoon a layer of the ricotta mixture into four glasses, then top with some raspberries. Continue layering in this manner once or twice more, ending with raspberries.
4. Garnish each portion with a mint sprig.



  1. Great pictures. It’s 20F tonight. Enjoy it, and thanks for the cabaret comments.


  2. I always have candied ginger in the cupboard. It’s as exciting on my breakfast oats as it is for after dinner nibbling with nuts and dark chocolate.

    Your site is gorgeous!

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