Blueberries with ricotta parfait

Blueberry-mango colada salad Belge

Makes 4 servings

Did you know you can get wild blueberries at any time of year? Frozen wild blueberries from the Wild Blueberry Association of North America are available all over!
1 large banana, cut into ¼-inch cubes
2 teaspoons lemon juice, divided
1 cup part-skim ricotta
3 tablespoons blueberry fruit spread
1 cup frozen wild blueberries (thawed)
12 vanilla wafers, coarsely crushed (½ cup)

Toss together the banana and 1 teaspoon of the lemon juice in a medium bowl; fold in the ricotta.

In a microwave-safe bowl, melt fruit spread and remaining lemon juice on high power, 10 to 12 seconds. Add blueberries to fruit spread mixture and stir to coat.

In each of four parfait or dessert dishes layer 1 tablespoon wafer crumbs, ¼ cup ricotta mixture, and 2 tablespoons blueberry mixture; repeat layers. Serve immediately or cover with plastic wrap and refrigerate to allow crumbs to soften.