LOW Carb: Ricotta and Coffee Mousse - Sweet stuff for the little bellies out there...

Ricotta and Coffee Mousse

 Ready for easy?  here goes nuttin honey.....

Ingredients:

2 cups quality store-bought ricotta

1 cup cold heavy cream

1⁄3 cup granulated splenda

2 tbsp. instant espresso (this produces a strong coffee flavor, you could substitute whatever coffee you love)

1 tbsp. powdered gelatin

1/4tsp nutmeg

Shaved sugar free chocolate, or substitute lower sugar dark chocolate

 

Preparation:

Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.

Whip together heavy cream and sugar in a large bowl until soft peaks form. Set aside.

Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tbsp. of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.

Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.

 

This is about 6(ish) servings with only 6.5 grams of carbs per serving for the low sugar dark chocolate (semi-sweet), even less for the sugarfree….

This looks soooo good!  I'm a novice/beginner cook... sad to admit that.. but, anywhoo.. a couple of questions (probably dumb, but I don't know, so I have to ask!) Is the gelatin plain and can I substitute half and half for heavy cream?  (Are they the same thing?)

Thanks for all of your recipe posts - I'm learning to cook one recipe at a time!  And so far - I'm thinkin' I'm pretty good at it!! 

Thank you!
Maurie

I had someon hold my hand when I didn't even know what i mixer or a measuring cup was all about...  so no worries....  life is good and I'm only here to help give you otpions for your weight loss and tasty goodness anyone can do...

Now for the answers....

just plain old gelatin is perfect!  Nothing special!


As for the half and half....yes you may always substitute it but, you gain carbs but you lose fats, so it's an OK balance....but I'd rather have the fat instead of the carbs since our post-wls bodies are able to deal with fats much better than carbs!


So thanks for a GREAT question...and never be worried about asking....that' what we love to help out with!!!  I had to ansk plenty before I could assume I knew anything!  Good luck!

T.

Thanks T!  I appreciate you taking the time to explain - I would have never known!

I like the way you think - I prefer fats to carbs as well - I notice I stall more when carbs start to get a little high,  and in my opinion Fat = flavor, so I prefer fat over carbs as well.  Of course all in moderation!

Thanks again -  I'll let you know how it turns out!

Maurie