Once I see prices on berries start to drop, this becomes one of my go-to breakfast options! It's bright, refreshing, packed with protein and a good source of fiber. You could always skip the ricotta and go with a full cup of yogurt, but I like how the ricotta breaks up the thickness of the yogurt. This only takes 5-10 minutes to put together, and holds up great when prepped ahead for the week!
GREEK YOGURT & RICOTTA PARFAIT | 1 serving
3/4 cup Greek yogurt (I like Siggi's vanilla non-fat for it's higher protein and lower sugar content - plus it tastes great too!)
1/4 cup part-skim ricotta cheese
1/2 tsp lemon zest OR 1 tbsp lemon juice
1/4 pint berries, chopped if using larger berries
1 tsp chia seeds (can totally leave these out if you don't have)
2 Tbsp granola, slivered almonds or chopped nuts (I love with Purely Elizabeth cinnamon peanut butter grain-free granola)
Add yogurt, ricotta, and lemon zest or juice to bowl.
Top with chia seeds and berries. If keeping for later, put the lid on and store in fridge.
Add the granola or nuts when ready to eat. Mix it all together and enjoy!
Nutrition: 317 Calories | 11g fat | 27g protein | 28g carbs | 3.5g fiber | 164mg sodium
Credit: I've adapted this over the years from an EatingWell recipe. Original recipe link: https://www.eatingwell.com/recipe/255766/ricotta-yogurt-parfait/