Lemon Ricotta Mousse

Lemon Ricotta Mousse
Decadent & Refreshing!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required
Cooling Time: 3+ hours

Ingredients

1 box Jell-O Lemon instant pudding

1 cup whole milk

1 cup ready made Lemon Curd

1/2 cup sweetened condensed milk

3/4 cup Ricotta cheese

1 cup whipping cream, whipped

zest of 1 large lemon + garnish

Cooking Tools

Hand held mixer

2 medium mixing bowls 

Directions
Whisk Jello-O Lemon pudding and milk, set aside for 5 minutes. Whisk in Lemon curd, condensed milk, Ricotta cheese and lemon zest. In a separate bowl, whisk whipping cream. Fold in whipped cream into the lemon ricotta mixture until blended.  Spoon into serving cups and refrigerate several hours.  Serve with a dollop of whipped cream and garnish with some lemon zest.
Serves 6 

Pineapple Upside Down Pancake

Pineapple Upside Down Pancake
Is It Breakfast Or Dessert?
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 10 minutes

Can Use Gluten Free Pancake Mix!

 

Ingredients

2 cups Bisquick pancake mix

3/4 cup evaporated milk

1/4 cup reserved pineapple juice

2 eggs

1 tsp vanilla extract

4 pineapple rings

4 maraschino cherries

4 tsp butter

4 tbsp brown sugar

cooking spray

pancake syrup

Cooking tools

Non stick frying pan + lid

4  2" cooking rings

Medium mixing bowl 

Directions
Whisk together pancake mix, evaporated milk, pineapple juice, eggs and vanilla extract. In the nonstick frying pan , add ring molds and spray inside of rings with cooking spray. Heat setting at low and add 1 tsp of butter to center of each ring. Once the butter melts, sprinkle 1 tbsp of brown sugar to the ring. Lay in pineapple rings and cherries. Pour in pancake mix half way up the ring mold. Place lid on pan and cook until pancake fluffs up in the center about 4-5 minutes.  Using a knife to go around the inside of the ring mold to loosen.  Using a spatula, flip entire ring over to brown the bottom. Remove ring and continue to brown each side until caramelized.  Serve with pancake syrup.
Serves 4

Rosette Tart

Rosette Tart
The Perfect Combination Of Savory & Sweet!
Difficulty: Moderate
Prep Time: 45-55 minutes
Cooking Time: 45-50 minutes

Ingredients
Pillsbury rolled pie dough https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust
2 large carrots
2 yellow squash
2 cups Ricotta cheese
1 cup cottage cheese
1 cup 6 cheese Italian blend, shredded
1/2 cup pine nuts
pinch of nutmeg
1/4 cup apricot jelly
2 tbsp melted butter
2 tbsp vegetable oil
1 tsp minced parsley
1 egg
salt
pepper

Cooking Tools

Wide vegetable peeler

2 Medium mixing bowl

Detachable base tart pan

Pastry brush

Directions

Preheat oven to 350 Degrees F. Peel carrots and squash long ways to create ribbons, place ribbons in mixing bowl and toss with the vegetable oil.  In a mixing bowl, add; Ricotta, cottage cheese, shredded cheese, pine nuts, nutmeg, egg, salt & pepper and mix well.  Line tart pan with the rolled pie dough.  Place cheese ingredients into pie dough and smooth until level. Create rosettes out of the coated carrot and squash ribbons. place on top of cheese.  Bake in oven for 45-50 minutes then remove from oven and cool slightly. Microwave butter and apricot jelly until melted, about 30 seconds. Using a pastry brush, dab the butter/jelly mixture on top of the rosettes and coat well but not drowning in liquid. bring to room temperature before slicing. garnish with minced parsley. 

Serves 6