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Ingredients:

Mousse:

Serves 8- 4 oz portions

· 16 oz part skim ricotta

· 16 oz lowfat greek yogurt

· 6 tbsp. sugar

· 2 tsp. lemon juice

· 1 vanilla bean, scraped

· Pinch of salt

Topping:

· ¼ cup unsalted shelled pistachios

· ¼ cup finely chopped dried fruit (figs, dates, apricots)

· ¼ tsp. cinnamon

· 2 tsp. sugar

Directions:

For topping:

· Roughly chop nuts and fruit with a knife.

· Pre heat a dry sauté pan over medium heat, add nuts and fruit, toss in pan to lightly toast nuts.

· Add sugar and cinnamon, toss until coated and sugar is dissolved. Spread on a plate or tray and allow to cool to room temperature.

For mousse:

· In a food processor add al ingredients and process until smooth, about 3-4 minutes.

· Pour into eight half cup servings and allow to chill for at least 4 hours.

· Top with nut mixture prior to service.

Presented by: Chef Mark McKinney, UT Medical center Healthy Living Kitchen

Air Date: February 27, 2014

Chef McKinney makes a lemon cheesecake mousse with pistachio and dried fruit topping WBIR

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