Cannoli Cream

Served in a clear dessert or wine glass, this creamy pudding makes a luxurious treat. If the ricotta is very wet and loose, drain it in a colander lined with a paper coffee filter for several hours.



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Ingredients
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    1  15  ounce container 
    reduced-fat ricotta cheese
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    3   tablespoons 
    reduced fat cream cheese
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    1/4  cup 
    Stevia In The Raw® Bakers Bag
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    1   teaspoon 
    fresh lemon juice
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    1/4  teaspoon 
    pure vanilla extract
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    1   teaspoon 
    ground cinnamon
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    1/4  teaspoon 
    ground black pepper
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    2   teaspoons 
    grated orange zest
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    1/4  cup 
    dried tart cherries, chopped
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    1/4  cup 
    golden raisins, chopped
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    Unsweetened cocoa powder, for garnish
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    2   tablespoons 
    chopped pistachios, for garnish

Directions
1.
Place the ricotta cheese in a fine sieve set over a mixing bowl. Using the back of a wooden spoon, push the cheese through the strainer. With a flexible spatula, scrape any cheese from the outside of the sieve and add it to the bowl. Add to the ricotta all the remaining ingredients except the cocoa and pistachios, mixing until the Cannoli Cream is well-blended and lightly colored by the cinnamon, 1 minute. Cover the Cannoli Cream and refrigerate for 30 minutes to allow the flavors to meld and the pudding to thicken, or up to 24 hours.
2.
To serve, divide the Cannoli Cream into each of 6 stemmed glasses. Top with a sprinkling of cocoa, and 2 teaspoons of the chopped pistachios.
Nutrition information
Per Serving: cal. (kcal) 144, Fat, total (g) 5, sat. fat (g) 3, carb. (g) 15, fiber (g) 1, pro. (g) 7, sodium (mg) 85, Percent Daily Values are based on a 2,000 calorie diet
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