Ingredients for Raspberries And Ricotta Mousse
- 15 ounces ricotta cheese
- Lemon Juice
- Egg Whites
- Cream Of Tartar
- 1/4 cup powdered sugar
- 1 cup fresh raspberries
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How to Make Raspberries And Ricotta Mousse
- In a medium bowl, gently mash 1 cup of fresh raspberries using a fork, leaving some whole raspberries for texture.
- Add 15 ounces of ricotta cheese to the mashed raspberries.
- Stir in 1/4 cup of powdered sugar (or to taste).
- Add 1 teaspoon of vanilla extract.
- In a separate bowl, beat 1 cup of heavy cream until stiff peaks form.
- Gently fold the whipped cream into the raspberry and ricotta mixture until just combined.
- Spoon the mousse into individual serving glasses or a large bowl.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the mousse to set.
- Garnish with fresh raspberries and a sprig of mint before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
104g
Fat
31g
Carbs
9g