One of the things Michael loved best when he lived in New York was cannoli–real, fresh cannoli made by all the many Italian families he met. I love re-creating his favorites at home, but (as you may remember) I have a serious fear of deep-frying and cannoli shells are tricky!
Serving the filling as a dip simplifies everything!
This is great for a dessert table, shower, buffet, or potluck. You can adapt this any way you like. You could add a little lemon or orange zest, or add a dash of almond extract in with the vanilla.
For even more variety, you could even make a plain batch and serve little toppings on the side–mini chocolate chips, chopped pistachios, sprinkles, sliced almonds, toasted hazelnuts, etc. That way, people can customize it just the way they like it!
We served ours with waffle cookies and fresh strawberries, but you could use waffle cones broken up into pieces, small biscotti, or any sort of fruit you fancy. Do be sure to use whole milk ricotta–skim ricotta will have an especially grainy texture.
- 1 (15oz) whole milk ricotta
- ¼c plain yogurt (I prefer Greek) or sour cream*
- ⅓c powdered sugar
- 1 tsp vanilla
- ⅓c mini chocolate chips*
- In a small bowl, beat togehter ricotta, yogurt, powdered sugar, and vanilla. Fold in chocolate chips, reserving a few to sprinkle on top.
- Variations: stir in ½ tsp orange zest, or fold in a few chopped pistachios with or instead of miniature chocolate chips