Pero Ricotta Mousse

*******

This mousse is adapted from a coffee ricotta mouse from the cookbook

Moosewood Restaurant Cooks at Home. It called for instant coffee granules,

so being Mormon, Pero is what we use.

This dessert is great after a light meal.

1 lb ricotta cheese

½ C powdered sugar

2 TBL Pero* granules

½ tsp vanilla extract

Garnishes: cocoa or shaved chocolate dusting, whipped cream dollop or fresh berries or peaches

In the bowl of a food processor, or with an electric mixer, whip all ingredients together until smooth and fluffy. Serve immediately in small desert cups and garnish, if you want.

* Pero is a caffein-free roasted grain drink from Europe. It was first introduced to West Germany in 1954. Some people think of it as a coffee substitute. It is widely available in the U.S.

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