Recipes

Nearly Cannoli

Cake  Filling  Italian  Misc. Dessert 

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

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!

Author: Cookie magazine