Low Sodium Maple-Ginger Cherry Cream Parfaits

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Low Sodium Maple-Ginger Cherry Cream Parfaits

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Ingredients

4 servings

For the cherry compote

1 lb fresh sweet cherries, pitted and halved
Sweet Red Cherries O Organics Organic Cherries Sweet Clamshell Prepacked - 1 Lb Rainier Cherries Prepacked Bag - 2 Lb Red Cherries Kopke Sweetums Cherries
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3 tbsp pure maple syrup
1 tsp fresh ginger, finely grated
1 tbsp water

For the ricotta cream

1 cup (8 oz) fresh whole-milk ricotta
½ cup heavy cream
2 tbsp pure maple syrup
½ tsp pure vanilla powder

For the oat crumble

¾ cup rolled oats
1 tbsp pure maple syrup
1 tbsp coconut oil
⅛ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Combine the pitted cherries, 3 tbsp maple syrup, grated ginger, and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the cherries soften and release their juices and the liquid reduces to a loose, syrupy consistency, about 10–12 minutes. Remove from heat and let cool to room temperature, about 20–30 minutes.
2
While the compote cools, make the oat crumble. Heat coconut oil in a small skillet over medium heat until melted and shimmering. Add the rolled oats, 1 tbsp maple syrup, and salt, stirring to coat. Cook, stirring frequently, until the oats are golden and fragrant, about 4–5 minutes — watch closely, as they can brown quickly. Spread onto a plate to cool completely.

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