Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 10
    • cal.(kcal)153
    • Fat, total(g)9
    • chol.(mg)14
    • sat. fat(g)2
    • carb.(g)13
    • Monosaturated fat(g)2
    • Polyunsaturated fat(g)3
    • fiber(g)1
    • sugar(g)9
    • pro.(g)6
    • vit. A(IU)146
    • Thiamin(mg)0
    • Riboflavin(mg)0
    • Pyridoxine (Vit. B6)(mg)0
    • Folate(g)4
    • Cobalamin (Vit. B12)(g)0
    • sodium(mg)63
    • Potassium(mg)151
    • calcium(mg)131
    • iron(mg)1
    *Percent Daily Values are base on a 2,000 calorie diet
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    Chocolate Ricotta Mousse

    Makes: 10 servings Serving size: 1/4 cup
    Start to Finish 8 mins
     

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    Ingredients

    • 6 ounces dark chocolate, chopped
    • 1 15 ounce container part-skim ricotta cheese
    • 1/4 cup fat-free half-and-half
    • 1/2 teaspoon vanilla
    • Raspberries or small strawberries (optional)
    • Mint leaves (optional)

    Directions

    Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.

    In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

    Chocolate Ricotta Mousse


     
     
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