STRAWBERRY CANNOLI
Make and share this Strawberry Cannoli recipe from Food.com.
Provided by slp56
Categories Dessert
Time 40m
Yield 12 cones, 12 serving(s)
Number Of Ingredients 7
Steps:
- At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
- Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
- Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
- Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1⁄2 inches off a corner; pipe filling into cones.
Nutrition Facts : Calories 83.4, Fat 0.6, SaturatedFat 0.1, Cholesterol 1.1, Sodium 91.9, Carbohydrate 17.5, Fiber 0.8, Sugar 10.5, Protein 2.5
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