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Raspberry Lemon Mousse


I am kicking off my October of real food, mostly grain free, low sugar treats with this easy 5 minute concoction that could find its way to a breakfast table, snack time, and of course, dessert.  Technically this is a mock mousse, as it isn't made from whipped cream or egg whites. I don't really have a better name for this treat and honestly my mouth doesn't really care what it is called. The raspberry seeds and the ricotta make the mousse raw and a little coarse to go with the creamy, while the tangy lemon enhances the sweet raspberries. Very easy and definately yummy.

 Raspberry Lemon Mousse


15oz whole milk ricotta

2 TBSP sour cream

1 TBSP lemon juice

zest from half a lemon

1 1/2 cups frozen raspberries (you can use fresh, but you might want to chill the dish before serving)

2 egg yolks from pastured hens (you can add two additional yolks without losing the consistancy, if you want more nutrition)

Liquid stevia to taste (I used about 5 drops of SweetLeaf, but add this last so you can taste and adjust)


I use an immersion (handheld) blender, so I just toss everything into a bowl and whirl it into a fluffy mousse like consistency. A blender or food processer should work as well, but then clean up isn't quite as easy.


Serves 4


Per Serving:        253 calories         11g carbohydrates           17g fat                  14g protein         3g sugar (according to myfitnesspal.com)

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    Thanks a lot for sharing this recipe with us. In the morning it is difficult to make a dish which is that much delicious die to shortage of time. For this your dish will be of great help as it is delicious and does not take that much of time in ...
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