Nearly Cannoli

User Avatar
Member since 2008
No Video

Serves 4 | Prep Time 10 minutes | Cook Time 2 minutes

Why I Love This Recipe

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!

Ingredients You'll Need

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.

Questions, Comments & Reviews

Tiffany, I have been enjoying the recipes you have been posting. Welcome to BakeSpace.

More Great Recipes: Cake | Filling | Italian | Misc. Dessert
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls
Mixed Berry Tart
Mixed Berry Tart