- 1 1/4 cups part-skin ricotta
- 3/4 cup plain non-fat Greek yogurt
- 1/2 cup agave syrup
- 1 cup masked cooked sweet potato
- 2 tsp vanilla extract
- 1 tsp maple extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Puree all the ingredients in a blend or food processor until smooth.
Note: For a frozen dessert, freeze the purée in an ice-cream machine following manufacturer’s instructions. If you don’t have an ice-cream machine, add 1 1/2 teaspoons of gelatin for every 1 1/3 cup of sweet-potato mousse above.