I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Each serving is 2/3 cup. Make Ahead: Mousse can be prepared up to 1 day in advance; chill in dessert cups, covered with plastic wrap, until ready to serve. Top with almonds and coconut, if using, just before serving.
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- 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
- 1 cup light whipped topping or 1 cup fat-free whipped topping
- 1Heat 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.
- 2In 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.
- 3Spoon 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.
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Nutritional Facts for Cocoa Nut Mousse
Serving Size: 1 (150 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 286.8
- Calories from Fat 173
- Total Fat 19.2 g
- Saturated Fat 11.6 g
- Cholesterol 38.3 mg
- Sodium 163.8 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 2.6 g
- Sugars 3.7 g
- Protein 16.6 g
The following items or measurements are not included: