Cannoli Cream with Fresh Fruit (Crema di Ricotta alla Frutta Fresca)
The cream used to fill cannoli is also a nice accompaniment to fresh fruit. Vary the choices according to the season. For a particularly creamy texture, beat together the ricotta-topping ingredients in a food processor or blender. Also, seek out a vendor who makes his or her own fresh ricotta daily for the best results. It will make a noticeable difference in the final taste. Tangy fresh Sicilian ricotta, traditionally made from the whey of sheep’s milk left over from producing pecorino cheese, is especially delicious, although cow’s milk ricotta is also good.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Kiwifruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups whole-milk ricotta cheese
- 1/4 cup confectioners’ sugar
- 1 tsp. vanilla extract
- 1/2 tsp. grated lemon zest
- Pinch of ground cinnamon
- 6 apricots, pitted and sliced
- 4 kiwifruits, peeled and sliced
- 2 Tbs. granulated sugar
- 2 Tbs. orange- or cherry-flavored liqueur
- 1/2 pint raspberries
- 3 Tbs. chopped semisweet chocolate