Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This dish of fresh strawberries with a cannoli filling-like dip is an everyday, easy treat that can make an ordinary weekday feel as special as Sunday brunch. The dip is made by simply whipping ricotta cheese until smooth and then stirring in a little sugar and lemon zest. Serve the dip topped with chopped pistachios, or for a fun alternative, mini chocolate chips.
Make ahead: The cannoli cream may be prepared and refrigerated in an airtight container for up to 3 days.
Strawberries With Cannoli Cream
Ingredients
Directions
In a medium small bowl and using a handheld mixer, beat the ricotta on medium speed until fairly smooth and creamy, 3 minutes. Add the sugar and continue to beat until integrated and the mixture is glossy, 2 minutes more. Using a spatula, stir in the lemon zest.
To serve, place the cannoli cream into a serving bowl. Top with the pistachios and serve with the strawberries alongside for dipping.
Servings: 6 (makes about 1 1/3 cups cannoli cream)
Calories 104; Total Fat 4g (Sat Fat 2 g); Protein 6 g; Carb 12 g; Fiber 2 g; Cholesterol 13 mg; Sodium 42 mg; Total Sugar 8 g (including 0 g added sugar)
