Ricotta Mascapone Mousse With Balsamic Strawberries
- Ready In:
- 2hrs 20mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 cup heavy cream
- 1 lb whole milk ricotta cheese
- 8 ounces mascarpone cheese
- 3⁄4 cup Splenda sugar substitute
- 1 lemon, zest of
- 2 lbs fresh strawberries, cleaned and quartered
- 1⁄4 cup balsamic vinegar
directions
- In a medium bowl, beat heavy cream until peaks form.
- In a larger bowl, combine ricotta, mascarpone, 1/2 cup of Splenda and the lemon zest. Using an electric mixer, wip this mixture until it blended and smooth.
- Gently fold whipped cream and the ricotta mixture until it is smooth.
- Cover and refrigerate for about 2 hours.
- Prep strawberries and place in another bowl.
- Half an hour before serving, gently mix in the remaining 1/4 cup Splenda and balsamic vinegar.
- WARNING: Do not let strawberries sit in balsamic vinegar longer than 30 minutes as it will "cook" the berries and make them mushy.
- When ready to serve, fill serving bowls halfway full with strawberries and their juices.
- Spoon or Pipe on ricotta/mascarpone mousse.
- Enjoy!
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RECIPE SUBMITTED BY
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