No-Bake Cheesecake Mousse with Pistacchio Fig Crust

16  ounces		low fat ricotta cheese at room temperature
16  ounces		lowfat Greek Yogurt
6  tablespoons		xylitol
1  tablespoon		lemon juice
1  teaspoon		vanilla extract
1  pinch		of salt

Tip: Click on the ingredient links to learn the nutritional information for all the No-Bake Cheesecake Mousse with Pistacchio Fig Crust ingredients. The serving size for any ingredient in No-Bake Cheesecake Mousse with Pistacchio Fig Crust may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.