Maple-Ricotta Parfaits with Almonds & Plums

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Blue Diamond
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A delicious layered dessert of sauteed plums in maple syrup and ricotta cheese topped with roasted almonds.

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1 tablespoon butter
1/3 cup maple syrup, divided
6 black plums, pitted and sliced
1 1/4 cups part-skim ricotta cheese
1/2 cup sliced almonds, roasted *

Heat butter in a sauté pan. Add 2 tablespoons maple syrup, and gently stir in plum slices. Cook on medium heat just until plums are soft and giving out some juice, but still holding their shape.

Meanwhile, stir together 1/2 cup maple syrup and ricotta; set aside.

Divide 1/2 cup plum slices among 4 clear bowls or brandy glasses. Follow with ricotta, and then remaining plum slices. Drizzle with remaining maple syrup, and sprinkle with almonds. Serve.

Spread almonds in an ungreased baking pan. Place in 350ºF oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.

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