Low Sodium Cinnamon-Cardamom Blueberry Cream Parfaits

Total time1 hr

Prep time20 min

Cook time10 min

Low Sodium Cinnamon-Cardamom Blueberry Cream Parfaits

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Ingredients

4 servings

For the oat-almond crumble

½ cup rolled oats
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⅓ cup sliced almonds
1 tbsp maple syrup
1 tbsp unsalted butter, melted
¼ tsp ground ceylon cinnamon
⅛ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the blueberry compote

2 cups fresh blueberries
2 tbsp maple syrup
½ tsp ground ceylon cinnamon
¼ tsp ground cardamom
1 tsp apple cider vinegar

For the ricotta cream

1 cup fresh whole-milk ricotta
½ cup heavy cream
2 tbsp maple syrup
¼ tsp ground cardamom
¼ tsp ground ceylon cinnamon

For serving

fresh blueberries, for garnish (optional)

Instructions

1
Heat a small skillet over medium heat. Add the rolled oats, sliced almonds, melted butter, 1 tbsp maple syrup, 1/4 tsp Ceylon cinnamon, and salt. Stir to coat, then cook, stirring frequently, until the oats are golden and the almonds are lightly toasted, about 5–6 minutes. Watch closely, as the mixture can brown quickly. Spread onto a plate and let cool completely — the crumble will crisp as it cools.
2
Combine the fresh blueberries, 2 tbsp maple syrup, 1/2 tsp Ceylon cinnamon, 1/4 tsp cardamom, and apple cider vinegar in a medium saucepan over medium heat. Cook, stirring occasionally, until the berries begin to burst and the juices thicken slightly, about 5–7 minutes. Remove from heat and let cool to room temperature, about 20–30 minutes.

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