Name: Fruit Salad With Cannoli Cream
Yield: 4 servings
Ingredients: 1/3 cup whole milk ricotta cheese; 2 tablespoons whipping cream; 1/3 cup whipping cream; 3 tablespoons powdered sugar; 1 pinch ground cinnamon; 2 1/2 cups fresh strawberries, hulled and quartered; 1 1/4 cups fresh raspberries; 1 tablespoon sugar; 1 tablespoon fresh lemon juice; 2 kiwi, peeled, cut into 1/2-inch pieces; 3 tablespoons toasted pistachio nuts, chopped; 2 -3 tablespoons mini chocolate chips (optional)

Servings: 4 persons

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream
1/3 cup whipping cream
3 tablespoons powdered sugar
1 pinch ground cinnamon
2 1/2 cups fresh strawberries, hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts, chopped
2 -3 tablespoons mini chocolate chips (optional)

1
Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
2
Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.
3
Fold the ricotta cream into whipped cream.
4
Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling.(Can be prepared 4 hours ahead. Cover and refrigerate.).
5
Toss the strawberries, raspberries, sugar and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
6
Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.
7
Sprinkle with the pistachios &/or chocolate chips, if using.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fruit Salad With Cannoli Cream

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