ITALIAN CANNOLI RICOTTA CHEESE FILLING
This is my mom's recipe that we grew up on. I love it because it isn't too sweet. I don't like most cannoli's you find at restaurants. They are sickenly sweet. This filling is light and creamy!
Provided by Trixyinaz
Categories Dessert
Time 10m
Yield 24 cannoli, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whip the ricotta to a smooth consistency.
- Add the cool whip and powdered sugar.
- Whip again to combine ingredients, scrapping down the side of the bowl during mixing.
- Chill for a few hours before filling your shells.
- I like to split the filling into three bowls and mix in some chopped nuts in one bowl, mini chocolate chips in another and leave the third one plain.
- To fill the cannoli's, I find it easiest to fill a decorators bag and pipe the filling into the shells.
- Sprinkle the ends of the cannoli's with nuts and or sprinkles.
- Dust the tops of the cannoli's with powerdered sugar.
- Serve immediately.
Nutrition Facts : Calories 91.9, Fat 6.1, SaturatedFat 4.2, Cholesterol 19.3, Sodium 33.1, Carbohydrate 4.9, Sugar 3.8, Protein 4.3
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