Chocolate Cherry Ricotta Mousse


  • 4 cups ricotta, whole milk
  • 1 tsp almond extract
  • 1/2 tsp vanilla
  • 1/2 tsp cocoa extract
  • 1/4-1/2 sugar substitute (or to taste)
  • 1 package sugar-free cherry Jello
  • 2 cups heavy whipping cream
  • 1 cup sugar substitute
  • Optional: Sugar Free Hershey’s Chocolate Syrup


Add ricotta, jello mix, almond and vanilla extract and sugar substitute (use 1/4 cup for heavier sugar substitutes, or 1/2 cup for the more powdered variety, or to taste) to food processor or blender. Process on high until smooth. Scrape sides of processor and repeat. In a mixing bowl, add heavy whipping cream and sugar substitute. Beat with whisk attachment until stiff peaks form. Use piping bag to layer cherry ricotta and whipping cream in small dishes. Top with a drizzle of Sugar Free Hershey’s Chocolate Syrup. Alternatively, fold whipped cream into ricotta for a more light and fluffy mousse. Makes 16 half-cup mousses.

Nutrition Facts
Servings: 16
Amount per serving
Calories 215
Total Fat 19g
Net Carbohydrates 5.7g
Protein 7.8g
Disclaimer: Nutrition is approximate.

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