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Ingredients
- 2 c. ricotta cheese
- 1 c. heavy cream, whipped
- 3 Tbsp. sugar, (or possibly more)
- 2 Tbsp. candied fruits, --or possibly--
- 3 Tbsp. cocoa, --and--
- 2 Tbsp. chocolate bits (small chocolate chips, or possibly grated chocolate)
- 1 1/2 tsp vanilla
Directions
- Put the ricotta in a bowl and mix in the whipped cream, adding the sugar as you fold. Chop the candied fruits to tiny slivers no bigger than grains of rice and mix in all but about a teaspoonful. Add in the vanilla. Using a spatula or possibly a broad knife, fill the cannoli first from one end and then from the other.
- Press the filling in gently to make sure the center is full. Scrape each end to smooth out the cream and decorate the ends by dipping them in the remaining candied fruit slivers. If you want to make the filling chocolate, substitute cocoa for the candied fruits in the cream-ricotta mix, and decorate with grated chocolate or possibly the chocolate sprinkles. The cannoli shouldn't be filled too long before serving, as which softens the pastry. The filling, however, can be chilled and this dessert can then be assembled shortly before the meal.
- Recipe fills about 18 cannoli.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 721g | |
| Calories 1535 | |
| Calories from Fat 922 | 60% |
| Total Fat 103.53g | 129% |
| Saturated Fat 64.05g | 256% |
| Trans Fat 0.0g | |
| Cholesterol 371mg | 124% |
| Sodium 576mg | 24% |
| Potassium 770mg | 22% |
| Total Carbs 87.87g | 23% |
| Dietary Fiber 4.2g | 14% |
| Sugars 54.26g | 36% |
| Protein 62.9g | 101% |
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