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.

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