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  • Prep Time (Mins)
    -
  • Total Time (Mins)
    -
  • Servings
    4

PB&J Pick-Me-Up Parfaits

Made With

Ingredients

  • 1 cup Dragone® Whole Milk Ricotta Cheese
  • 1⁄2 cup whole milk
  • 2 tablespoons maple syrup or granulated sugar
  • 2 tablespoons cornstarch
  • 2 large egg yolks
  • 1⁄4 cup natural creamy peanut butter
  • 1⁄2 cup fresh strawberries, sliced
  • 1⁄2 cup crunchy granola
  • 1/4 cup strawberry jam

Directions

Heat the Dragone® Whole Milk Ricotta Cheese and half of the milk in a medium saucepan over medium heat until it starts to simmer, about 5 minutes.

In a medium bowl, whisk the maple syrup and cornstarch and then whisk in the egg yolks and remaining 1⁄4 cup of milk.

Whisk 1⁄4 cup of the hot ricotta mixture into the egg mixture until thoroughly incorporated, and then gradually whisk the egg-ricotta mixture back into the saucepan. Cook over medium heat, whisking constantly, until the mixture boils and thickens into a pudding-like consistency, about 4 minutes. Remove from the heat and stir in the peanut butter.

Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 1⁄2 hour or until chilled through.

To serve, spoon the peanut butter ricotta pudding into four individual cups and layer with fresh cut strawberries, crunchy granola and jam.

Rad Tip: If you have any leftovers, they will keep covered in the refrigerator for 3–4 days.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.

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