Cannoli Cream.
Recipe Type: Dessert
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6+
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.
  • 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
  • ¼ c of chocolate chunks
  1. In a food processor, add the ricotta cheese and blend until creamy. This step takes about 2-4 minutes.
  2. 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.
If using small disposable cups, you will fill approximately 20 cups. 5-6 ramekins or glasses.
Recipe by Honest Cooking at