This was something a bit different for breakfast for me and the kids. Stephen especially liked eating his breakfast out of a wine glass! It is a very balanced breakfast, containing protein, dairy, fruit and carbohydrates, so is great as a school morning breakfast, and since it is best prepped the night before, it makes for a quick and easy morning.
Ricotta and Fruit Breakfast Parfait
2 teaspoons powdered gelatine
300g low fat ricotta (you can use non fat if it not for children)
2 tablespoons icing (confectioners sugar)
2 teaspoons finely grated lemon zest
3/4 cup low fat milk
500g assorted berries, crushed (thawed frozen berries are great, otherwise any soft fruit works well)
2 cups granola/muesli
- Sprinkle gelatine over 1/4 cup boiling water in a small heat proof jug; stir until completely dissolved.
- Using electric beaters, beat ricotta, sugar and zest in a medium bowl until combined. Add milk gradually and beat until thick and fluffy.
- Beat in the dissolved gelatine mixture. Chill for 20 minutes until beginning to set.
- Spoon into parfait glasses alternately with berries and granola. Refrigerate overnight until set.
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