It’s movie night! Today’s snack creation came about when I made Ricotta gnocchi for dinner and had leftover ricotta. Not even my lot can polish off a kilo of the stuff.
I’d seen ricotta mousse around before on TV and such so thought we’d try our hand at it.
Ricotta is such a fabulous ingredient, it soaks up all its accompanying flavours and the texture can be smooth or rougher, depending on its preperation. And its high protein level is an added bonus. Fuller for longer is always a good thing.
I knew adding a banana would mean we wouldn’t need any additional sugar, and I had some 70% cocoa chocolate in the cupboard. Keeping things low carb, low sugar and high protein is very much my thing, so Demi and I set to work in the kitchen and our mousse was born. Plus, it’s made in the blender, even easier.

Chocolate Banana Ricotta Mousse
Ingredients
1 cup of fresh ricotta
2 tbls of natural yoghurt
1 tsp of vanilla extract
1/4 of a cup of full cream milk
1 tbls of cacao powder
1 tsp of stevia powder
30 grams of chocolate of choice
1 banana
*Makes 4 servings

Method
1. Melt the chocolate in a heat proof bowl over a pot of boiling water.
2. Mash the banana with the back of a fork.
3. Add all the ingredients into a blender and blend until they look smooth and creamy. This took about 1 minute.
4. Dish the mousse up into your serving bowls and allow them to sit in the fridge for 2 hours.
Serve with fresh berries, if desired.

A great alternative to a regular mousse this is a light, creamy dessert that I’m happy to serve the kids and they’re more than happy to eat.

Nutrition facts based on one serve.