Chocolate-amaretto Ricotta Mousse

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup chocolate chips, semi-sweet
• 15 ounces low-fat ricotta cheese, part skim type
• 2 (1 g) packets splenda sugar substitute (if desired, i don't use it)
• 1/2 teaspoon almond extract (or 1 t. amaretto)
• 1 cup light whipped topping (like lite cool whip)

Recipe

• 1 in a food processor or blender, puree ricotta cheese, splenda and almond extract (or amaretto) until very smooth, stopping to clean down the sides periodically. (note - it's smoother in a blender, but harder to incorporate because it's a thick mixture).
• 2 put chocolate chips in a glass measuring cup and microwave in 30 second bursts, stirring every 15 seconds or so to keep temperature even throughout. continue heating and stirring until very smooth.
• 3 add melted chocolate to the ricotta mixture (rule: always add melted chocolate to other ingredients, not the other way around. if you add a liquid to melted chocolate, you risk having the chocolate seize and harden!).
• 4 gently fold whipped topping into ricotta-chocolate mixture. refrigerate an hour before serving.
• 5 divide into 6 servings. it looks beautiful served in a martini glass! top with a couple chocolate chips and some raspberries, if desired.
• 6 per 6 servings: 192 calories, 11.6 g fat.