Nearly Cannoli
  • 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
  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.
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!