Nearly Cannoli
INGREDIENTS
  • 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
DIRECTIONS
  1. Put ricotta and sour cream in medium mixing bowl
  2. Using whisk attachment, mix with electric mixer until well mixed.
  3. Add sugar, vanilla and zest; mix well.
  4. Fold in chopped pistachios, if using.
  5. Cut pound cake into 1/2 inch slices and toast in toaster or oven.
  6. Top each slice with a good dollop of cream.
  7. Sprinkle with berries and serve.
  8. *Note: replace sour cream with mascarpone for an authentic cannoli cream.
  9. **Variation: eliminate pound cake; spoon cream into parfait glass and top with berries.
RECIPE BACKSTORY
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!