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  • Prep
    10 min
  • Total
    10 min
  • Servings

Raspberry Ricotta Mousse


  • 1 container (400 g) Saputo Ricotta cheese
  • 30 ml (2 c. tbsp) lemon juice
  • 125 ml (½ cup) vanilla yogurt
  • 30 ml (2 tbsp) honey
  • 250 ml (1 cup) fresh or frozen raspberries
  • 125 ml (½ cup) ginger or butter cookies, crushed
  • A few mint leaves and raspberries for garnish


  1. In a food processor, combine the cheese, lemon juice, yogurt, honey, and raspberries. Purée until mixture is smooth.
  2. Divide the mixture into 4 glass containers. Top with crushed cookies and garnish with mint leaves and raspberries. Refrigerate until ready to serve.