Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
More Recipes and Ideas:
Blue Cheese Cheesecake with Baby Greens, Candied Walnuts and a Pear Vinaigrette, Goat Cheese Cheesecake with Spiced Wafer Crust, Cheesecake with Praline Sauce, Cream Cheese, Cream Cheese Frosting Recipes, Easter Desserts, Chocolate Chip Cookie Recipes, Blackberry Dessert Recipes, Swiss Cheese
Thank you! your flag was submitted.