Food & Cooking Recipes Breakfast & Brunch Recipes Parfaits with Ricotta, Honey, and Raspberries Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 7, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 5 mins Servings: 4 In this light, refreshing dessert, creamy ricotta sweetened with honey and raspberries is complemented by the crunch of toasted almond slices. Ingredients 4 tablespoons honey 1 cup part-skim ricotta cheese 1 cup fresh raspberries ¼ cup toasted sliced almonds Directions Spoon 1 tablespoon honey into each of four serving glasses. In a medium bowl, whisk ricotta cheese to loosen slightly; spoon gently over honey, and top with raspberries and almonds, dividing evenly among glasses. Rate it Print