Fruit Ricotta Mousse
|Ricotta cheese||1 Pound|
|Strawberries/Cherries / blueberries / raspberries||1 Pint|
|Fruit spread||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs)|
In the bowl of a food processor or with an electric mixer, whip the ricotta for about 2 minutes, or until very smooth and slighdy fluffed up.
Rinse and stem the fresh fruit.
Cut large strawberries into smaller pieces, and pit cherries.
Set aside several pieces of fruit for garnishing the finished mousse.
Fold the fresh fruit and the fruit spread into the ricotta.
Whip the cream until quite stiff, and fold it in.
Refrigerate for at least 20 minutes, and then serve in individual dessert cups, topped with the reserved fruit garnish.