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Cherry Strawberry Ricotta Parfait with Seed Crunch

Fluffy vanilla-cinnamon ricotta cream layered with juicy orange-kissed cherries and berries, topped with a nutty, crackly crunch of roasted pumpkin and sesame seeds.

Cherry Strawberry Ricotta Parfait with Seed Crunch

Ingredients

  • 3 containers (6 oz)450 gPlain Greek yogurt, nonfat
  • ¾ cup200 gPart-skim ricotta
  • 1½ tbsp30 gMaple syrupdivided
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • 1½ cups sliced250 gStrawberriesquartered
  • 1⅓ cups pitted200 gSweet cherrieshalved
  • ⅔ cup100 gBlueberries
  • 1½ tbsp (20 ml)20 gOrange juice
  • ⅓ cup40 gPumpkin seeds (pepitas)store-bought roasted, roughly chopped
  • 1½ tbsp15 gSesame seedsstore-bought toasted

Steps

  1. Prepare the fruit first: quarter the strawberries and halve the pitted cherries.
  2. In a bowl, gently toss the strawberries, cherries and blueberries with the orange juice and half of the maple syrup. Let stand 10 minutes so the fruit turns juicy.
  3. Meanwhile, in a second bowl, whisk the Greek yogurt, ricotta, the remaining half of the maple syrup, the vanilla and the cinnamon until smooth and fluffy. This is the ricotta cream.
  4. In a small bowl, mix the chopped roasted pumpkin seeds with the toasted sesame seeds to make the seed crunch.
  5. Set out 4 glasses. Spoon half of the ricotta cream into the glasses, dividing it evenly, then top with half of the fruit and its juices.
  6. Add the remaining half of the ricotta cream, then the remaining half of the fruit.
  7. Just before serving, sprinkle the seed crunch over each parfait so it stays crisp.

Contains: Milk, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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