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Mango Raspberry Ricotta-Cottage Cheese Parfait

Tangy cottage cheese whipped with ricotta and orange layers with a tart raspberry-mango sauce and juicy mango and raspberries for a cool, creamy, fruity cup with no crunch.

Mango Raspberry Ricotta-Cottage Cheese Parfait

Ingredients

  • 1¾ cups400 gCottage cheese, 2%
  • ¾ cup200 gPart-skim ricotta
  • 1 whole300 gMangodivided: half diced, half cut into chunks
  • 2 cups250 gRaspberriesdivided
  • 2½ tbsp (35 ml)40 gOrange juice
  • 1 tbsp25 gMaple syrup
  • 1 tsp4 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • 1 tsp2 gLemon zestfinely grated

Steps

  1. Prepare the fruit first: dice half of the mango into small cubes and set aside with half of the raspberries; cut the remaining half of the mango into chunks.
  2. Make the sauce: blend the mango chunks, the remaining half of the raspberries and the orange juice until smooth, pour into a bowl and rinse the blender.
  3. Make the whipped base: blend the cottage cheese, the ricotta, the maple syrup, the vanilla and the cinnamon until completely smooth, about 1 minute, scraping down once.
  4. Assemble in 4 glasses: spoon in half of the whipped cheese, then half of the sauce.
  5. Add the remaining half of the whipped cheese, then the remaining half of the sauce.
  6. Top each glass with the diced mango, the reserved raspberries and a sprinkle of the lemon zest. Serve right away or chill until serving.

Contains: Milk.

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

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