Ricotta Mascapone Mousse With Balsamic Strawberries

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   ["In a medium bowl, beat heavy cream until peaks form.", "In a larger bowl, combine ricotta, mascarpone, 1/2 cup of Splenda and the lemon zest.", "Using an electric mixer, wip this mixture until it blended and smooth.", "Gently fold whipped cream and the ricotta mixture until it is smooth.", "Cover and refrigerate for about 2 hours.", "Prep strawberries and place in another bowl.", "Half an hour before serving, gently mix in the remaining 1/4 cup Splenda and balsamic vinegar.", "WARNING: Do not let strawberries sit in balsamic vinegar longer than 30 minutes as it will ""cook"" the berries and make them mushy.", "When ready to serve, fill serving bowls halfway full with strawberries and their juices.", "Spoon or Pipe on ricotta/mascarpone mousse.", "Enjoy!"]

* Per serving · 4 servings · Values may vary.

No additional tips available.