Ricotta and Coffee Mousse - Sugar Free

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“I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by cowboyonfire.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
  2. Whip together heavy cream and Splenda in a large bowl until soft peaks form. Set aside.
  3. Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tablespoons of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
  4. Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

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