Cocoa-Nut Mousse

Ingredients:

• 1/2 cup slivered almonds
• 1/4 cup shredded unsweetened coconut
• 4 cups part-skim ricotta cheese
• 3 tbsp unsweetened cocoa powder
• 1 tbsp + 1 tsp granular sugar substitute
• 2 tsp almond extract
• 2 tsp vanilla extract
• 1 cup light or fat-free whipped topping
• a few slivered almonds and a pinch of coconut for garnish (optional)

Makes 8 (2/3-cup) Servings

1. Heat oven to 275 F. Spread almonds on a baking sheet and toast until golden and fragrant, stirring occasionally, 8-10 minutes. Transfer to a plate to cool. Spread coconut on the baking sheet and toast until golden, 2-3 minutes. Transfer to a plate to cool.
2. In a large bowl, beat ricotta with an electric mixer at high speed until light and airy, about 4 minutes. Add cocoa powder, sugar substitute and almond and vanilla extracts; beat until just blended. Fold in whipped topping, almonds and coconut.
3. Spoon mousse into 8 dessert cups; cover and chill at least 2 hours. To serve, remove mousse from refrigerator and sprinkle lightly with a few almonds and a little coconut, if desired.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dessert is a great way to kick-start your diet whether you're on Weight Watchers or South Beach. It's a different kind of dessert with wonderful flavors blended together. The combination of toasted coconut, cocoa and almonds blended with ricotta and almonds is like having an Almond Joy or Mounds bar as a decadent mousse. Plus, this dessert is a nice way to finish your meal and satisfy your sweet tooth.