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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 30%
  • Fat: 7.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.3g
  • Carbohydrate: 35.6g
  • Fiber: 5.1g
  • Cholesterol: 29mg
  • Iron: 0.9mg
  • Sodium: 49mg
  • Calcium: 146mg

Ingredients

  • 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)

Preparation

  1. Place honey, rind, and ricotta in a medium bowl; stir well with a whisk to combine. Cover and chill.
  2. 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.
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