Ingredients

The following ingredients have 4 Servings
  • 12 store bought cannoli shells
  • 30 ounces whole milk ricotta cheese (2 containers)
  • 1 cup powdered sugar
  • 2 teaspoons lemon zest (or 1 teaspoon lemon extract)
  • 1 teaspoon vanilla
  • 6 tablespoons heavy cream
  • mini chocolate chips (chopped pistachios, etc.. as garnish)
  • powdered sugar

Instruction

  • Place ricotta cheese into the center of a large piece of cheesecloth and squeeze out any excess liquid. You want the ricotta cheese as dry as possible. Place into the bottom of a high powered blender. 
  • Add in powdered sugar, lemon zest, vanilla, and heavy cream and blend, stopping to stir frequently, until completely smooth OR until the desired consistency is reached.
  • Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli.
  • Sprinkle mini chocolate chips onto filling at each end of cannoli and then sprinkle with powdered sugar.
  • Store refrigerated in an airtight container for up to two days.