Frangelico Ricotta Cream Bound In Fresh Blueberries And Topped With Toasted Hazelnuts

Ingredients:

• 3 cups blueberries
• 2 tbsp. Caster sugar
• 1.5cups ricotta cheese
• 50 ml frangelico liqueur
• 4 tbsp. Toasted hazelnuts
• 3 tbsp. Nonfat evaporated milk

Directions:

1. In a blender or cuisinart, whip ricotta, frangelico, milk, and sugar.
2. Layer the blueberries and cream mixture into parfait glasses
3. Top with toasted hazelnutsServe 6.