Ingredients
2 cups fresh or frozen cranberries1 cup fresh or frozen blueberries1/2 cup sugar1/2 cup water1 cup whole-milk ricotta cheese4 ounces cream cheese, cubed and softened1/4 cup confectioners’ sugar1/2 teaspoon vanilla extract1 loaf (10-3/4 ounces) frozen pound cake, thawed and cut into 1/2-in. cubes
Preparation
In a small saucepan, combine cranberries, blueberries, sugar and water; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 5 minutes. Transfer to a small bowl; cool completely. Refrigerate, covered, at least 1 hour or until cold.
Place ricotta cheese, cream cheese, confectioners’ sugar and vanilla in a small food processor. Process until smooth.
In each of eight parfait glasses, layer 1 tablespoon berry sauce, 1/3 cup cake cubes, 2 tablespoons ricotta mixture and 2 tablespoons berry sauce. Repeat cake and cheese layers; top with 1 tablespoon berry sauce. Refrigerate, covered, until serving or up to 2 hours.
