FRUIT SALAD WITH CANNOLI CREAM
Originally found on foodnetwork.com with Giada De Laurentis but have made a few slight changes. This is easy to prepare and looks beautiful!
Provided by Manami
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
- Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.
- Fold the ricotta cream into whipped cream.
- 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.).
- 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.
- Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.
- Sprinkle with the pistachios &/or chocolate chips, if using.
Nutrition Facts : Calories 269.9, Fat 16, SaturatedFat 8.3, Cholesterol 47.9, Sodium 30.2, Carbohydrate 29.5, Fiber 6, Sugar 18.9, Protein 5.5
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