8 oz. part skim ricotta cheese
4 oz. light sour cream
1/2 cup confectioner's sugar
1/4 teaspoon vanilla extract
1/2 teaspoon grated orange or lemon zest
1 pound cake
1 cup fresh berries (I used raspberries and blackberries)
optional: 2 Tablespoons chopped pistachios
Put ricotta and sour cream in medium mixing bowl
Using whisk attachment, mix with electric mixer until well mixed.
Add sugar, vanilla and zest; mix well.
Fold in chopped pistachios, if using.
Cut pound cake into 1/2 inch slices and toast in toaster or oven.
Top each slice with a good dollop of cream.
Sprinkle with berries and serve.
*Note: replace sour cream with mascarpone for an authentic cannoli cream.
**Variation: eliminate pound cake; spoon cream into parfait glass and top with berries.
Pairs Well With
I made this for dessert tonight; I wanted something that looks fancy but was easy to prepare. I made this dessert "light" by using part skim ricotta, and using light sour cream instead of mascarpone. I got the basic recipe from the August issue of Cookie magazine (a moms' magazine) but made some changes to use what I had in my fridge. It's still yummy!