"I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by cowboyonfire."
quality store-bought ricotta cheese
cold heavy cream
( this produces a strong coffee flavor, you could substitute whatever coffee you love)
shaved sugar-free chocolate or
substitute lower sugar dark chocolate
Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
Whip together heavy cream and Splenda in a large bowl until soft peaks form. Set aside.
Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tablespoons of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.
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Ricotta and Coffee Mousse - Sugar Free (cont.)