Lemon Ricotta Mousse Recipes

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LEMON RICOTTA MOUSSE RECIPE



Lemon Ricotta Mousse Recipe image

Provided by Jolene @ Yummy Inspirations

Categories     Low Carb Desserts

Number Of Ingredients 4

1 Cup Cream (Heavy/Whipping)
1 Cup Ricotta Cheese
2 Tablespoons to 1/4 Cup Stevia
Zest and Juice of 1/2 to 1 Lemon

Steps:

  • Whisk the cream until thickened.
  • Whisk in the ricotta and stevia, until smooth.
  • Fold through the lemon zest and juice.
  • Place into the fridge to thicken for a few hours and then enjoy.

LEMON RICOTTA COOKIES WITH LEMON GLAZE



Lemon Ricotta Cookies with Lemon Glaze image

With over 900 reviews and a five-star rating, Giada De Laurentiis' Lemon Ricotta Cookies from Everyday Italian on Food Network make for the perfect gift.

Provided by Giada De Laurentiis

Categories     dessert

Time 2h50m

Yield 44 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 375 degrees F.
  • Cookies:
  • In a medium bowl combine the flour, baking powder, and salt. Set aside.
  • In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
  • Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
  • Glaze:
  • Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

CHOCOLATE RICOTTA MOUSSE



Chocolate Ricotta Mousse image

This 4-ingredient mousse is very rich and oh so easy to make! Optional: top with whipped cream.

Provided by Bren

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Time 15m

Yield 6

Number Of Ingredients 4

3 ounces unsweetened chocolate, cut into small pieces
1 pound ricotta cheese
⅓ cup honey
1 teaspoon vanilla extract

Steps:

  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly.
  • Combine melted chocolate, ricotta cheese, honey, and vanilla extract in a blender; blend until smooth. Pour into dessert cups or glasses and let chill completely.

Nutrition Facts : Calories 230.4 calories, Carbohydrate 29 g, Cholesterol 23.5 mg, Fat 9.7 g, Fiber 0.2 g, Protein 9.4 g, SaturatedFat 5.9 g, Sodium 99.1 mg, Sugar 15.8 g

LEMON RICOTTA MOUSSE



Lemon Ricotta Mousse image

Make and share this Lemon Ricotta Mousse recipe from Food.com.

Provided by kstrating

Categories     Dessert

Time 15m

Yield 4 small servings

Number Of Ingredients 5

1 cup ricotta cheese
2 tablespoons limoncello (or 1/4 t lemon oil. For Orange flavor, use Grand Marnier or 1/4 t orange oil)
2 tablespoons sugar
3 tablespoons whipped cream
1/2 cup raspberries (or any other berry of your choice)

Steps:

  • Beat the ricotta and the sugar for several minutes with an electric mixer until it becomes creamy.
  • Add the Limoncello or Grand Marnier.
  • Whip the cream (or use whipped cream from a can) and fold in with a spoon or spatula.
  • Serve topped with strawberries, raspberries or blueberries.

Nutrition Facts : Calories 145.2, Fat 8.6, SaturatedFat 5.4, Cholesterol 33.1, Sodium 54.8, Carbohydrate 10.3, Fiber 1, Sugar 7.3, Protein 7.2

LEMON RICOTTA MOUSSE



Lemon Ricotta Mousse image

Number Of Ingredients 5

1/2 lemon
1 (32-ounce) container whole-milk ricotta cheese, drained
pinch salt
1 cup confectioners' sugar syrup
1/2 teaspoon vanilla extract

Steps:

  • Grate the zest (the colored skin) from the lemon with a fine grater. Squeeze the juice you should have about 1 tablespoon. Combine the ricotta cheese, salt, sugar, and vanilla in a food processor and puree until smooth. Stir in the lemon zest and juice. Scrape into a serving dish or individual dessert dishes, cover, and chill for at least an hour. Serve within 48 hours.From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

LEMON VANILLA RICOTTA SOUFFLE - SOUTH BEACH PHASE 1



Lemon Vanilla Ricotta Souffle - South Beach Phase 1 image

Make and share this Lemon Vanilla Ricotta Souffle - South Beach Phase 1 recipe from Food.com.

Provided by Apple Princess

Categories     Dessert

Time 30m

Yield 4 souffles, 4 serving(s)

Number Of Ingredients 6

1 cup part-skim ricotta cheese
2 large eggs, separated
3 tablespoons Splenda granular
2 teaspoons grated lemon zest
1/2 teaspoon lemon extract
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°F.
  • Lightly coat 4 (4 ounce) ramekins with cooking spray.
  • In a large bowl, whisk together ricotta, egg yolks, 1 TBSP of sugar substitute, lemon zest, lemon extract and vanilla extracts.
  • In another small bowl with an electric mixer at high speed, beat egg whites until soft peaks form; approximately 2-3 minutes. Gradually add remaining 2 TBSP sugar substitute and continue to beat until stiff peaks form.
  • Gently fold egg whites into ricotta mixture; just until combined.
  • Spoon ricotta mixture into ramekins. Bake until souffles have risen, are set and lightly browned; approximately 15 minutes.
  • Serve immediately.

Nutrition Facts : Calories 123.8, Fat 7.2, SaturatedFat 3.8, Cholesterol 112.1, Sodium 112.5, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 10.2

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