Fruit Salad With Cannoli Cream

“Originally found on foodnetwork.com with Giada De Laurentis but have made a few slight changes. This is easy to prepare and looks beautiful!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
  2. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.
  3. Fold the ricotta cream into whipped cream.
  4. 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.).
  5. 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.
  6. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.
  7. Sprinkle with the pistachios &/or chocolate chips, if using.

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