"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Strawberry Cannoli Recipe

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This recipe for Strawberry Cannoli, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Stephens - Clinical Research Support Services
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pint (2 oz) strawberries, halved
2 T. granulated sugar
1 tub (5 oz) whole-milk ricotta cheese
4 oz. cream cheese
1 c. confectioners' sugar
1/4 tsp. almond extract
1 box (4 or 5-1/4 oz) sugar cones (12 cones)
Garnish: chocolate mini chips and sliced strawberries

Directions:
Directions:
At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.

Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with paper towel and refrigerate overnight to drain well (this is important!). Clean processor.

Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.

Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2" off a corner of the bag, pipe filling into cones and garnish.

Personal Notes:
Personal Notes:
Prepare through Step 3 at least 24 hours or up to 2 days ahead. Fill cones just before serving.

 

 

 

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