Sweet Berries and Cannoli Cream Cradle |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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A Delicious Parfait! Substitute any of your favorite fresh fruits for the strawberries, and it'll be still be just as delicious! Ingredients:
1/2 cup part-skim ricotta cheese |
1 teaspoon pure vanilla extract |
3 tablespoons heavy whipping cream |
1/2 cup heavy whipping cream |
4 tablespoons powdered sugar |
1 pinch ground cinnamon |
1/2 pint fresh blueberries (dry pint, about 1 cup) |
16 ounces fresh strawberries, hulled, quartered (about 3 cups) |
1 teaspoon sugar |
1 teaspoon fresh lime juice |
4 tablespoons chopped pecans or 4 tablespoons chopped hazelnuts or 4 tablespoons sliced almonds, toasted |
Directions:
1. Cannoli Cream: - Stir the ricotta, vanilla and 3 tablespoons of cream in a medium bowl to blend.
2. Using an electric mixer, beat the remaining 1/2 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form.
3. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 15 minutes to stiffen and yield a creamier filling. (Can be prepared 1 hour ahead. Cover and refrigerate.).
4. Sweet Berries: - Toss the berries, sugar, and lime juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 20 minutes.
5. Ready to Serve: - Divide berries among dessert dishes.
6. Dollop the ricotta cream atop the berries. Sprinkle with the nuts and serve. :).
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