Directions:
- Heat oven to 275. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
- In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute, and almond and vanilla extracts; beat just until blended. Fold in whipped topping, almonds, and coconut.
- Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.75 Kcal (1088 kJ) | ||
| Calories from fat | 141.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.75g | 24% | |
|---|---|---|---|
| Cholesterol | 38.13mg | 13% | |
| Sodium | 217.26mg | 9% | |
| Potassium | 318.76mg | 7% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 18.92g | 38% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1.2mg | 7% | |
| Calcium | 382.6mg | 38% | |
| Amount Per 100 g | |||
| Calories | 152.06 Kcal (637 kJ) | ||
| Calories from fat | 82.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.22g | 24% | |
|---|---|---|---|
| Cholesterol | 22.32mg | 13% | |
| Sodium | 127.19mg | 9% | |
| Potassium | 186.6mg | 7% | |
| Total Carbs | 6.04g | 3% | |
| Sugars | 0.81g | 6% | |
| Dietary Fiber | 1.05g | 7% | |
| Protein | 11.07g | 38% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.7mg | 7% | |
| Calcium | 223.9mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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