Description
Cannoli cream is so versatile and packs quite a bit of punch. Serve it in cute little disposable cups for a party or gathering, ramekins or as filling for your favorite cannoli shells.
Ingredients
Scale
- 16 oz of low fat ricotta cheese
- 3 tbl of granulated sugar
- 3 tbl of powdered sugar
- 1 tsp of vanilla extract
- 1 tsp of almond extract
- 1/4 c of chocolate chunks
Instructions
- In a food processor, add the ricotta cheese and blend until creamy. This step takes about 2-4 minutes.
- Then add the remaining ingredients till almond extract. Pulse till blended. Then you can hand mix in the chips/chunks of chocolate or process until well-blended. Spoon into individual disposable cups, glasses or ramekins OR if filling cannoli shells – spoon the mixture into a ziploc baggie and store in the refrigerator. Cover and refrigerate for at least an hour or more. Just before serving, cut a tip off the bottom of the bag and pipe the filling in to the cannoli shell.
Notes
If using small disposable cups, you will fill approximately 20 cups. 5-6 ramekins or glasses.
- Prep Time: 10 mins
- Cook Time: 1 hour