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Dessert | |
| 1 15-oz container of ricotta drained through a fine-mesh sieve 1/2 cup of mini-chocolate chips 1/2 cup of sugar 1/2 tablespoon of vanilla Zest of one lemon 1/4 tablespoon of cinnamon 8-10 cannoli shells | |
| 1. Using either a stand mixer fitted with the paddle attachment or a bowl and electric hand mixer, combine the ricotta, sugar, lemon zest, cinnamon and vanilla. 2. Gently fold in the chocolate chips. 3. Before serving, refrigerate for at least a half an hour. 4. Break up Cannoli shells for dipping, or use other ingredients (strawberries, sugar cookies, biscotti) | |
| servers 6 or so, multiply for more | |
Unrated | |
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