I am kicking off my October of real food, mostly grain free, low sugar treats with this easy 5 minute concoction that could find its way to a breakfast table, snack time, and of course, dessert. Technically this is a mock mousse, as it isn't made from whipped cream or egg whites. I don't really have a better name for this treat and honestly my mouth doesn't really care what it is called. The raspberry seeds and the ricotta make the mousse raw and a little coarse to go with the creamy, while the tangy lemon enhances the sweet raspberries. Very easy and definately yummy.
Raspberry Lemon Mousse
15oz whole milk ricotta
2 TBSP sour cream
1 TBSP lemon juice
zest from half a lemon
1 1/2 cups frozen raspberries (you can use fresh, but you might want to chill the dish before serving)
2 egg yolks from pastured hens (you can add two additional yolks without losing the consistancy, if you want more nutrition)
Liquid stevia to taste (I used about 5 drops of SweetLeaf, but add this last so you can taste and adjust)
I use an immersion (handheld) blender, so I just toss everything into a bowl and whirl it into a fluffy mousse like consistency. A blender or food processer should work as well, but then clean up isn't quite as easy.
Serves 4
Per Serving: 253 calories 11g carbohydrates 17g fat 14g protein 3g sugar (according to myfitnesspal.com)