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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From mom. We almost never make actual cannolis with it, though (too much trouble to make or buy the shells.) It's good served dip-style with broken up waffle ice cream cones. My dad likes it on waffles for breakfast. My mom uses it as a filling for her 'Chocolate Cherry Cannoli Cake.' Cooking time is for soaking the nuts. Ingredients:
1 lb ricotta cheese |
3/4 cup powdered sugar |
1/4-1/2 cup miniature semisweet chocolate chips |
1/4-1/3 cup pecans, chopped |
1 1/2 teaspoons orange extract |
1 1/2 teaspoons lemon extract |
2 teaspoons vanilla |
1 1/2 tablespoons sherry wine (or any dry white wine) |
orange zest (optional) |
lemon zest (optional) |
Directions:
1. Soak pecans in extracts, vanilla, and sherry (may add lemon and orange zest).
2. Mix all ingredients together.
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