Blackberry Ricotta Parfait

Sometimes you just have to get rid of something in your fridge, and you get a little creative. I love those times. Last night I realized I had some ricotta that had been sitting long enough that I needed to consume it or lose it. It was dessert hour but I had no delicious goodies. So I poked around and came up with this delicious concoction. It was wonderful-the blackberries cut through the creaminess of the ricotta and the maple syrup was not too sweet thanks to the berries' tartness.

1-2 cups blackberries
1/4 cup plus 1 tbsp REAL maple syrup (I will smack you if you reach for Aunt Jemima)
1/2 tsp lemon peel
2 cups part-skim ricotta cheese (you can use the fatty kind if it makes you happy)
1 tbsp butter

1. Heat the butter and 1/4 cup syrup in a small saucepan over medium heat. When it is combined, reduce the heat and add the lemon peel and all but a handful of the berries. Let them simmer for a bit-just long enough to heat through and start to soften.

2. Now take the tbsp of reserved maple syrup and stir it into the ricotta. If the berries are done, remove from the heat and start building your parfait. You need a clear container for aesthetics. I had to use a water glass.

3. Start by spooning some ricotta into the bottom of your glass. Then add some of the maple-berry mixture. Then add ricotta. Then more berries. You get the idea.
When you fill your glass, top it off with the reserved berries. I just like to do this because they're prettier than the stewed ones.

4. Eat. This is really enough for two people, though I ate it all myself.

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