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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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delish light desert. great for using fresh picked strawberries! Ingredients:
1 pint strawberry |
1 tablespoon sugar |
15 ounces fat-free ricotta cheese |
4 ounces fat free cream cheese |
1/2 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
12 sugar ice cream cones |
Directions:
1. 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.
2. 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.
3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. 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.
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