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)
Leah Rae Verde
Wow, that is a mouth full of a title. I have mentioned that my Mom is diabetic and that my parents are eating a grain free diet now days. They are the reason I have been developing these healthier treats. Plus it is fun to try new things. Several weeks ago my Mom called to tell me about the amazing grain free pancakes she had made for the family the past few weekends. I thought they sounded great so when she was visiting the last time I asked her to make them for us and I grabbed my pen and paper to write down everything she did.
