Vanilla Ricotta Mousse
1 container of whole milk ricotta cheese (almond milk ricotta for non-dairy)
2 tablespoons of organic powdered sugar
1 teaspoon of vanilla extract
optional for consistency: 1/4 cup of heavy cream (or almond milk/coconut milk)
Using a food processor or high speed blender, mix all ingredients together.
If consistency is too thick, you may add up to 1/4 cup of heavy cream, almond or coconut milk (adding 1/8 cup at a time).
Serve immediately with fresh berries, pancakes or another dessert. Store in the fridge up to two days.