Layers of raspberry sauce surround a light and creamy ricotta-coconut mousse in this dessert.
By keeping a can of coconut cream or coconut milk in the refrigerator, I'm always ready to make a dessert like this and the raspberry sauce is equally delicious using either fresh or frozen raspberries.
The raspberry sauce is great served over pancakes or waffles too.
Raspberry Ricotta-Coconut Mousse
Raspberry sauce Zero carb dry sweetener equivalent to 2-3 tablespoons sugar (stevia, Pyure, Swerve, etc.) 1/4 tsp. glucomannan powder (I use this brand) or xanthan gum 1/8 tsp. True Orange powder or 3/4 tsp. orange zest Pinch unrefined sea salt (I use this brand) 1 cup fresh or frozen raspberries, reserve about 6 3/4 cup water
Ricotta-Coconut Mousse 1/2 cup chilled coconut cream (I use this brand) (chill a can of coconut cream or full fat coconut milk (I use this brand) overnight, scoop off 1/2 cup cream from the top) 1/8 tsp. glucomannan powder (I use this brand) r xanthan gum 1/2 cup full-fat ricotta cheese Stevia or other dry sweetener (Like this brand) equivalent to 2 tablespoons sugar, or to taste 1/4 tsp. almond extract
1. For Raspberry Sauce: In a small saucepan, gluccie powder, orange powder or zest and salt; mix to combine. Add all but about 6 raspberries and water; cook over medium heat, stirring gently until mixture comes to a low boil and sauce thickens. Adjust sweetness and orange flavor. Stir in remaining raspberries, stir gently so you have a few whole berries. Cool to room temperature then chill.
2. For Mousse: Place coconut cream in a deep bowl or measuring cup, dust top with gluccie powder and stevia; beat with an immersion blender using the whip attachment (this can also be made in a mini blender) until thick like whipped cream. In another deep bowl or measuring cup, beat ricotta with sweetener and almond extract until smooth. Add 1/4 cup whipped coconut cream mixture and beat just until mixed. Fold in remaining coconut cream. Chill if desired.
3. To serve; For each serving, spoon about 3 tablespoons chilled raspberry sauce into each of 4 small bowls, top with 1/4 of the ricotta mixture. Spoon on 1 tablespoon remaining raspberry sauce. Serve immediately
Nutrition Facts Serving size: 1/4 of a recipe (4.6 ounces). Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 120.82 Total Fat 9.19g Saturated Fat 7.31g Cholesterol 15.68mg Sodium 101.72mg Potassium 79.16mg Total Carbohydrates 5.73g Fiber 2.37g Sugar 1.44g Protein 4.33g