Turn fresh strawberries and blueberries into a refreshing layered dessert with graham crackers and a sweetened ricotta filling. Fresh strawberries are lightly cooked for the "sauce," and a smattering of fresh blueberries finishes the dish. No blueberries? Substitute any fruit to change up your flavor options. Source: EatingWell.com, May 2018

Hilary Meyer


Ingredient Checklist


Instructions Checklist
  • Combine strawberries, 1 teaspoon vanilla, cornstarch, salt, water, granulated sugar and lemon juice in a large saucepan. Cook, stirring frequently, over medium heat until boiling. Once boiling, continue cooking, stirring constantly, until thickened and the strawberries are beginning to break down, about 2 minutes more. Remove from heat. Refrigerate until the mixture reaches room temperature, about 1 hour.

  • Meanwhile, whip cream with an electric mixer until firm peaks form. Fold in ricotta, confectioners' sugar, lemon zest and the remaining 1 teaspoon vanilla. Refrigerate until ready to assemble.

  • To assemble "lasagna": Lay 7 1/2 graham crackers along the bottom of a 9-by-13-inch pan. Spread half of the ricotta mixture over top, followed by half of the strawberry mixture and half of the blueberries. Lay another 7 1/2 graham crackers over the top and repeat with the remaining ricotta mixture, strawberry mixture and blueberries. Cover and refrigerate until the graham crackers are very soft, about 8 hours or overnight.


To make ahead: Refrigerate "lasagna" for up to 2 days.

Nutrition Facts

283 calories; 11 g total fat; 5.8 g saturated fat; 30 mg cholesterol; 146 mg sodium. 227 mg potassium; 40.3 g carbohydrates; 2.5 g fiber; 24 g sugar; 7 g protein; 396 IU vitamin a iu; 47 mg vitamin c; 42 mcg folate; 151 mg calcium; 1 mg iron; 26 mg magnesium; 13 g added sugar;