Pumpkin and Ricotta Mousse

Name: Pumpkin and Ricotta Mousse
Yield: 6
Ingredients: 1 box of dietetic pineapple gelatin; 1/2 cup fresh ricotta cheese; 2 pumpkin purees without seeds, cut into cubes or 2 small mashes

1
1 box of dietetic pineapple gelatin
2
1/2 cup fresh ricotta cheese
3
2 pumpkin purees without seeds, cut into cubes or 2 small mashes

Ingredients

1
1 box of dietetic pineapple gelatin
2
1/2 cup fresh ricotta cheese
3
2 pumpkin purees without seeds, cut into cubes or 2 small mashes

Directions

1
Prepare the gelatin according to the packaging instructions
2
Let it cool
3
Place it in a blender with the ricotta and blend together
4
Place it in a bowl and refrigerate until slightly thickened
5
Mix with the pumpkins and place in a 18 cm diameter mold with a hole in the middle moistened with water or plates
6
Refrigerate until firm and unmold or serve on plates
7
Serves 6 people.