2 c. good quality ricotta cheese (or make your own, easier than you think)
1/2 c. Just Jan’s Fruit Spread (we used Seedless Raspberry here)
1 c. heavy cream
4 Tbsp. powdered sugar
Blend ricotta in a food processor for about 30 seconds until light and fluffy. Add fruit spread. Pulse until combined. Put ricotta mixture into a large bowl.
In another bowl whip cream and powdered sugar until it forms stiff peaks.
Fold the whipped cream into the ricotta mixture.
Spoon the mousse into serving dishes. Refrigerate for 1 hr. Garnish with fresh berries, or how about some chocolate shavings.