Cocoa Nut Mousse

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1/2 cup slivered almonds, plus some for garnish
• 1/4 cup shredded unsweetened coconut, plus some for garnish
• 4 cups part-skim ricotta cheese
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon splenda granular, sugar substitute, plus
• 1 teaspoon splenda granular
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 1 cup light whipped topping or 1 cup fat-free whipped topping

Recipe

• 1 heat oven to 275. spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. transfer to a plate to cool. spread coconut on the baking sheet and toast until golden, 2-3 minutes. transfer to a plate to cool.
• 2 in a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. fold in whipped topping, almonds, and coconut.
• 3 spoon mousse into 8 dessert cups; cover and chill at least 2 hours. to serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.