Cocoa Nut Mousse
Ingredients
- 1/2 cup slivered almonds, plus some for garnish ⓘ
- 1/4 cup shredded unsweetened coconut, plus some for garnish ⓘ
- 4 cups part-skim ricotta cheese
- 3 tablespoons unsweetened cocoa powder ⓘ
- 1 tablespoon Splenda granular, sugar substitute, plus ⓘ
- 1 teaspoon Splenda granular ⓘ
- 2 teaspoons almond extract ⓘ
- 2 teaspoons vanilla extract ⓘ
Instructions
- Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
- In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
- Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
Nutrition & Diet Analysis (per serving)
699
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).