Ingredients
- 1/3 cup whole milk ricotta cheese
- 2 tablespoons plus 1/3 cup whipping cream
- 3 tablespoons powdered sugar
- Pinch ground cinnamon
- 12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
- 1/2 dry pint fresh raspberries (about 1 1/4 cups)
- 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- 2 kiwi, peeled, cut into 1/2-inch pieces
- 3 tablespoons sliced almonds, toasted
Directions
Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)
Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.
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By lindsayevz
San Diego, CA
on July 22, 2012
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The cannoli cream alone is to die for. I've used mango instead of kiwi and other berries instead of strawberry and raspberry. Doesn't matter. It's totally the cannoli cream. I've never added the almonds though. hmmmm.... I make this all the time, in fact I tried tonight, but silly me, you can't turn half and half into whipped cream :( so instead the mixture is in the freezer and I'm seeing if I can make ricotta and cinnamon ice cream instead :
By karenfar
Huntington Beac...
on April 28, 2012
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How could this not be good? Fantastic and easy dessert served to guests. The almonds are must.
By jamiewol
on September 02, 2011
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I make this recipe all of the time and I serve it in a martini glass. It is so simple and delicious. Very refreshing and not too heavy tasting. Great dessert for the summer as well.
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