Departments: The Hungry Heart: Bountiful Breakfasts
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2008 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere and at heart.org/recipes.
Serves 4; ½ cup per serving
This breakfast treat, even creamier than the typical mousse, is a fabulously cool way to start your day. You can even make it up to 24 hours in advance.
1 cup quartered strawberries
½ cup low-fat ricotta cheese
½ cup fat-free vanilla yogurt
2 tablespoons all-fruit strawberry spread
¾ cup fat-free frozen whipped topping, thawed in refrigerator
4 fresh mint sprigs (optional)
In a blender, process the strawberries, ricotta, yogurt, and strawberry spread for 20 to 30 seconds, or until smooth, stirring halfway through.
Pour into a medium bowl. Gently fold in the whipped topping. Spoon into custard cups or small bowls. Garnish with the mint.
This strawberry mousse is also delicious spooned over fresh berries, such as blueberries. A serving would be a half-cup fresh berries and 2 tablespoons mousse.
Total Fat 1.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.5 g
Cholesterol 8 mg
Sodium 58 mg
Carbohydrates 20 g
Fiber 1 g
Sugars 14 g
Protein 4 g
© 2012 American Heart Association, Inc.