Ricotta-Honey Mousse with Summer Berries

The ricotta mixture and berry mixture may both be prepared hours in advance and layered just before serving. Use a mild-flavored honey, such as orange blossom, for the best flavor. Don't be tempted to use a blender or food processor for the ricotta mixture; doing so will liquefy the ricotta.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 231
Caloriesfromfat 30 %
Fat 7.8 g
Satfat 4.7 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 7.3 g
Carbohydrate 35.6 g
Fiber 5.1 g
Cholesterol 29 mg
Iron 0.9 mg
Sodium 49 mg
Calcium 146 mg


1/3 cup honey
1 1/2 teaspoons grated orange rind
12 ounces whole-milk ricotta cheese
1 1/2 cups halved small strawberries
1 1/2 cups raspberries
1 1/2 cups blackberries
1/4 cup fresh orange juice
3 tablespoons sugar
1 1/2 tablespoons thinly sliced fresh mint
Mint sprigs (optional)


Place honey, rind, and ricotta in a medium bowl; stir well with a whisk to combine. Cover and chill.

Combine berries, juice, sugar, and sliced mint, tossing gently to coat. Let stand at room temperature 5 minutes; cover and chill. Spoon 1/3 cup berry mixture into each of 6 parfait glasses or small bowls; top each serving with about 1/4 cup ricotta mixture. Divide remaining fruit mixture evenly among servings. Garnish with mint sprigs, if desired.

Michol Negrin,

Cooking Light

May 2004
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