Name: Fruit Salad with Cannoli Cream
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: italian
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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Fruit Salad with Cannoli Cream

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