Food
honey nectarine cheesecake mousse
By Yankee Magazine|Feb 14 2007|
Ingredients
Honey Nectarine Cheesecake Mousse
6 oz. Cream cheese
1/4 cup honey
2 Tbs. Lemon juice
1 cup heavy cream, chilled
3 nectarines, coarsely diced
1-1/4 cups crumbled gingersnap cookies
Instructions
In a large mixing bowl, with an electric mixer, blend the cream cheese,
Honey and lemon juice until smooth. Add the cream and whip the mixture
To very firm peaks. Fold in about three-fourths of the nectarines and 1
Cup of the gingersnaps. Spoon the mixture into a 2-quart dessert bowl
Or into 6 individual dishes. Sprinkle with the remaining diced
Nectarines and crumbled cookies. Serve immediately or refrigerate for
Up to 3 hours.
