• Cooking Time: 2 minutes
  • Servings: 4
  • Preparation Time: 10 minutes


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!


  • 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.

Categories: Cake  Filling  Italian  Misc. Dessert 

Author Credit: Cookie magazine

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