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

1. In a medium bowl, beat heavy cream until peaks form.
2. In a larger bowl, combine ricotta, mascarpone, 1/2 cup of Splenda and the lemon zest.
3. Using an electric mixer, wip this mixture until it blended and smooth.
4. Gently fold whipped cream and the ricotta mixture until it is smooth.
5. Cover and refrigerate for about 2 hours.
6. Prep strawberries and place in another bowl.
7. Half an hour before serving, gently mix in the remaining 1/4 cup Splenda and balsamic vinegar.
8. WARNING: Do not let strawberries sit in balsamic vinegar longer than 30 minutes as it will "cook" the berries and make them mushy.
9. When ready to serve, fill serving bowls halfway full with strawberries and their juices.
10. Spoon or Pipe on ricotta/mascarpone mousse.
11. 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)