Fruit Salad with Cannoli Cream

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  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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


  1. 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.)
  2. 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.
  3. 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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