Cocoa Nut Mousse

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.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 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

Directions

1. Heat 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.
2. In 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.
3. Spoon 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.