How to Make Ricotta Compote

How to Make Ricotta with Four-Berry Compote, Pistachios and Granola

Get out your ramekins and fill them up with layers of ricotta cheese, fourberry compote and pistachios topped with granola. This tasty treat is perfect for breakfast or even as a sweet ending to dinner. Either way you serve it can leave your taste buds feeling happy. For more recipes, visit culinary.net.

Ingredients:

• 1/8 cup water • ¼ 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

Ricotta with Four-Berry Compote, Pistachios & 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.

Note: If making ahead, add granola before serving.

Recipe adapted from

MilkMeansMore.org