By popular demand, I’ve decided to post my favorite mousse recipe. I’ve actually promised this recipe to several people for a while now, but never got around to making it myself. My best excuse is that the store that sells my favorite cheese to use in this recipe is the furthest of the 3 local grocery stores I frequent (about a 10 minute drive) – a terrible excuse, I realize. That cheese by the way, is “Calabra” fat-free ricotta. It was never in the store until recently, but it is so rich and decadent, the only thing I can compare it to is queso fresco. I’ve had plenty of full-fat ricotta cheeses that aren’t nearly as good. Otherwise I usually go for Polly-o because it has the highest protein to carb ratio.
I want to thank everyone for the kind words, my back is feeling a little better. It feels different than when I pulled it the other few times. It seems like a more concentrated pain in my lower back, but it seems to be disappearing faster and I only notice it when I make certain movements. I was prepared to go to the gym today but was dissuaded by my girlfriend when she called me outside the gym. I don’t want to pull it again, but I want to work out! I suppose it’s good that I have an addiction to the gym in some respects, but it’s aggravating when I can’t satisfy that addiction! At least I’ll always be able to feed my peanut butter addiction barring any future food intolerances (knock on wood/cross my fingers/salt over the shoulder).
I don’t know if it’s warm where you are, but here in Davis, CA it’s been about 80 degrees every day for the past week and there is no end in sight. So to me, this is a nice cool and refreshing dessert (or afternoon snack) that perfectly compliments the weather. This recipe couldn’t be simpler and is a great base recipe to play with. I know what most of you are thinking, “what about chocolate peanut butter mousse?”. Well I originally found a similar recipe somewhere that suggested the addition of 1/4 cup cocoa it was not good – I think it just wasn’t sweet enough. If you try it, add the 1/4 cup cocoa, omit the cinnamon and an additional 2-4T honey or other sweetener. I’ll experiment with it soon (maybe a year from now?).
15-16oz (~2 cups) nonfat ricotta cheese (Calabra)
1 1/3 cups cooked pumpkin puree (canned is fine)
1/4 cup honey
3-4T peanut butter
Throw it all in a blender and process until super creamy. Add extra honey to sweeten to taste. Chill and serve in small dishes. Top with whipped cream (I forgot to).
I love this dish, it’s so easy and it tastes great. Depending on the brand of ricotta, the taste and texture can vary, so try several different ones until you find your favorite. It also tastes great without the peanut butter but I don’t recommend it =). Although every time I make it, I make it in two batches: one plain, one experimental. This peanut butter one was the latest experiment that went over well. By the way, this would make a wonderful pie filling. In fact, if you used a healthy pie crust like from my Triple Chocolate & Peanut Butter Pie, you’d have a mighty healthy and tasty pie on your hands.
I’ve entered this recipe into the Vegetarian Thanksgiving recipe roundup, hosted by Mansi at Fun & Food Cafe.