10 ladyfingers or 20 vanilla wafer cookies
1 cup Nutella
1/3 cup low-fat milk
2 cups part-skim ricotta cheese
2 cups assorted fresh fruits such apricots, oranges and raspberries, sliced

Coarsely chop cookies with knife.

In large bowl, whisk together Nutella and milk until smooth. Fold in ricotta cheese.

Layer one-third of Nutella-ricotta cream into bottom of 6 (8 ounce) parfait glasses. Top evenly with half of fruit. Sprinkle half of cookie crumbs on fruit. Repeat process once more and top with remaining Nutella-ricotta cream. Serve immediately for crunchy parfait or refrigerate for 15 minutes to soften cookies.

Top with whipped cream to serve.