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Cannoli Filling #1

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CATEGORY CUISINE TAG YIELD
Dairy, Fruits Italian Dessert 18 Servings

INGREDIENTS

2 c Ricotta cheese
1 c Heavy cream; whipped
3 tb Sugar; (or more)
2 tb Candied fruits -or-
3 tb Cocoa -and-
2 tb Chocolate bits (small chocolate chips; or grated chocolate
1 1/2 ts Vanilla

INSTRUCTIONS

Date: Fri, 15 Mar 1996 13:22:14 -0500
From: beck4@pipeline.com (Eileen & Bob Holze)
Recipe By: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
NOTES : Here is another cannoli filling to try.  If you do not want to make
the cannoli shells yourself like the recipe posted recently, you can buy
cannoli shells at Italian and other specialty stores.
Put the ricotta in a bowl and fold in the whipped cream, adding the sugar
as you fold. Chop the candied fruits to tiny slivers no bigger than grains
of rice and fold in all but about a teaspoonful. Add the vanilla.
Using a spatula or a broad knife, fill the cannoli first from one end and
then from the other.  Press the filling in gently to make sure the center
is full. Scrape each end to smooth out the cream and decorate the ends by
dipping them in the remaining candied fruit slivers.
If you want to make the filling chocolate, substitute cocoa for the candied
fruits in the cream-ricotta mixture, and decorate with grated chocolate or
the chocolate sprinkles.
The cannoli should not be filled too long before serving, as that softens
the pastry.  The filling, however, can be chilled and this dessert can then
be assembled shortly before the meal. Recipe fills about 18 cannoli.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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