Ricotta Mascapone Mousse With Balsamic Strawberries
- 1 cup heavy cream
- 1 lb whole milk ricotta cheese
- 8 ounces mascarpone cheese
- 34 cup Splenda sugar substitute
- 1 lemon, zest of
- 2 lbs fresh strawberries, cleaned and quartered
- 14 cup balsamic vinegar
- 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!
heavy cream, milk ricotta cheese, mascarpone cheese, splenda sugar substitute, lemon, fresh strawberries, balsamic vinegar
Taken from www.food.com/recipe/ricotta-mascapone-mousse-with-balsamic-strawberries-450777 (may not work)