Chocolate-Amaretto Ricotta Mousse
- 1/2 cup chocolate chips, semi-sweet
- 15 ounces low-fat ricotta cheese, part skim type
- 2 (1 g) packets Splenda sugar substitute (if desired, I don't use it)
- 1/2 teaspoon almond extract (or 1 T. amaretto)
- 1 cup light whipped topping (like Lite Cool Whip)
- In a food processor or blender, puree ricotta cheese, Splenda and almond extract (or Amaretto) until very smooth, stopping to clean down the sides periodically. (NOTE - It's smoother in a blender, but harder to incorporate because it's a thick mixture).
- Put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. Continue heating and stirring until very smooth.
- Add melted chocolate to the ricotta mixture (RULE: always add melted chocolate to other ingredients, not the other way around. If you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
- Gently fold whipped topping into ricotta-chocolate mixture. Refrigerate an hour before serving.
- Divide into 6 servings. It looks beautiful served in a martini glass! Top with a couple chocolate chips and some raspberries, if desired.
- Per 6 servings: 192 calories, 11.6 G fat.
chocolate chips, ricotta cheese, sugar substitute, almond, light whipped topping
Taken from www.food.com/recipe/chocolate-amaretto-ricotta-mousse-455855 (may not work)