Don’t sweat the small stuff. Use Davidson’s Safest Choice Eggs in all your raw or gently cooked recipes including salad dressings, sauces, ice cream, poached and sunny side up eggs, and this no cook ricotta mousse.
Disclosure: I received coupons for free samples of Davidson’s Safest Choice Eggs mentioned in this post. By posting this recipe I am entering a recipe contest and am eligible to win prizes associated with the contest. I was not compensated for my time.
Some of my best recipes come from difficult scenarios. Like finding out at 5 p.m. that company’s coming for dinner, while I’m still in my garden with dirt underneath my fingernails and coating brow like breadcrumbs. On these days, I realize the truth of some proverbs such as…
Necessity is the mother of invention..
…because it’s how I managed to concoct this dessert in only 5 minutes!
Who knew? Not only is it quick, it’s delicious and nutritious. The mousse (sans toppings) is made with only 3 ingredients and there are infinite ways to top it off including with strawberries, almonds and balsamic glaze, as pictured. It would also be yummy with my reduced sugar blueberry sauce. Egg yolks make this dessert creamy and because I used Davidson’s Safest Choice pasteurized egg yolks, I was able to use them raw. Safest Choice elminates the risk of Salmonella in eggs without changing the nutrition or flavor. The mousse pictured, clocks in at 250 calories making it a smart dessert choice. In my opinion, the fact that it’s a very good source of calcium and also packs in 14 grams of protein per serving puts in this category: acceptable for breakfast. (Great motivation for getting out of bed in the morning!) You work hard, don’t sweat the small stuff! When company calls this summer, opt for this quick and easy dessert. Remember, use Davidson’s Safest Choice Eggs, and safely enjoy all your favorite recipes using raw or gently cooked eggs!
No Cook Ricotta Mousse (serves 4)
- 1 tablespoon honey
- 2 Safest Choice pastuerized egg yolks
- 1 cup part skim ricotta cheese
- 4 tablespoons sliced almonds
- 1/2 cup sliced strawberries
- 1 Tablespoon balsamic glaze
- arugula for garnish
1. In a small mixing bowl, using an electric hand mixer, blend honey and egg yolks. Add ricotta cheese and blend until light and fluffy. Spoon into individual serving bowls.
2. Top each bowl with almonds, strawberries and drizzle with balsamic glaze. Garnish with fresh arugula. Serve immediately.