Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust

Name: Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust
Yield: 1 serving
Ingredients: 16 oz ricotta cheese; 16 oz Greek yogurt; 6 tablespoons sugar; 2-3 teaspoons lemon juice; 1 teaspoon vanilla extract; salt; 4-5 tablespoons pistachios; 2-3 figs; 1/4 teaspoon cinnamon; 2 teaspoons sugar

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Greek Yogurt Cheesecake Mousse with Pistachio-Fig Crust

Samara Cline

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Ingredients

For the mousse

16 oz ricotta cheese room temperature, or anthotiro cheese
16 oz Greek yogurt lowfat
6 tablespoons sugar
2-3 teaspoons lemon juice
1 teaspoon vanilla extract
salt a pinch

For the crust

4-5 tablespoons pistachios unsalted, shelled
2-3 figs dried
1/4 teaspoon cinnamon
2 teaspoons sugar

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Instructions

Keep Screen Awake

In a food processor mix the pistachios, cinnamon, figs and sugar until almost powdery.
Take 8 serving glasses (I used these small martini glasses-but glasses with a flat bottom can work better for the crust) and press the crust in the base.
Wash the food processor and this time mix the the cheese, yogurt, lemon juice, vanilla, sugar, and salt until smooth for about 5 minutes. (I tried this with a hand mixer and did not work very well).
Spoon the mixture in the glasses, it will be a bit liquidy.
Put the glasses in the refrigerator for at least 4 hours before serving.
Serve with some fresh fruit on top.