Chocolate, Almond, and Banana Parfaits

Ingredients

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Heavy whipping cream

  Fluid

  6 tbsp or 90g

• Angelfood cake

  Commercially prepared

  8 piece (1/12 of 12 oz cake) or 224g

• Ricotta cheese

  Part skim milk

  ¾ cup or 186g

• Semisweet chocolate

  Candies

  ½ cup large chips or 91g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Banana

  Raw

  3 medium or 354g

Directions

1. Preheat oven to 325°F.
2. Slice almonds and toast on a sheet pan in the preheated oven for approximately 10 minutes. Let cool slightly.
3. Peel bananas and cut diagonally into about 24 slices total.
4. In a 1-cup glass measuring cup, combine chocolate chips and 4 tablespoons of heavy whipping cream.
5. Microwave on 50% power for 30 to 35 seconds, or until the chocolate is melted. Stir until smooth and cool to lukewarm.
6. In a medium bowl, whisk together ricotta cheese, sugar, and the remaining 2 tablespoons of heavy whipping cream until blended and the mixture just starts to thicken.
7. If necessary, cut the angel food cake slices into rounds using a 2 1/2-inch cookie cutter.
8. Place 1 cake round in the bottom of each of 4 wine goblets or old-fashioned glasses.
9. Top each cake round with 3 banana slices, 1 heaping spoonful of the cheese mixture, a drizzle of the chocolate sauce, and a sprinkling of toasted almonds.
10. Repeat the layering process one more time.
11. Serve immediately.

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