Vanilla Ricotta Mousse

Vanilla Ricotta Mousse


  • 1 container of whole milk ricotta cheese (almond milk ricotta for non-dairy)

  • 2 tablespoons of organic powdered sugar

  • 1 teaspoon of vanilla extract

  • optional for consistency: 1/4 cup of heavy cream (or almond milk/coconut milk)


  • Using a food processor or high speed blender, mix all ingredients together.

  • If consistency is too thick, you may add up to 1/4 cup of heavy cream, almond or coconut milk (adding 1/8 cup at a time).

  • Serve immediately with fresh berries, pancakes or another dessert. Store in the fridge up to two days.

hudson valley, new york

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