Ricotta Mousse with Fresh Seasonal Fruit

Want a light dessert, fresh with fruit and not too sweet?

Try this recipe passed to me reluctantly by a hostess after a dinner party. Simple to make but elegant to serve.

1 pound (450 or 500 g) ricotta cheese

1 pint strawberries, cherries, blueberries or raspberries

1/2 cup fruit spread (use the same fruit as the fresh fruit)

1 cup heavy cream

In food processor whip ricotta for about 2 minutes or until very smooth and slightly fluffed.

Clean the fresh fruit (you can use frozen if they will retain their basic shape - i.e., don't use frozen strawberries). Cut into smaller pieces. Save some fruit for garnishing.

Fold the fresh fruit and the fruit spread into the ricotta.

Whip the cream until quite stiff and fold it in.

Refrigerate for at least 20 minutes and then serve in individual dessert cups, topped with reserved fruit garnish

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