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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Chocolate Ricotta Mousse
Makes: 10
servings
Serving size: 1/4cup
Start to Finish
8 mins
Ingredients
- 6 ounces dark chocolate, chopped
- 1 15 ounce container part-skim ricotta cheese
- 1/4 cup fat-free half-and-half
- 1/2 teaspoon vanilla
- Raspberries or small strawberries (optional)
- Mint leaves (optional)
Directions
1. Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
2. In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.
Nutrition Facts
(Chocolate Ricotta Mousse)
- Servings Per Recipe 10,
- cal. (kcal) 153,
- Fat, total (g) 9,
- chol. (mg) 14,
- sat. fat (g) 2,
- carb. (g) 13,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 9,
- pro. (g) 6,
- vit. A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 63,
- Potassium (mg) 151,
- calcium (mg) 131,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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