Serves: 8
Total Calories: 954
1 Put the ricotta in a food processor and blend it until creamy. Add the sugar, vanilla, and cinnamon and blend until smooth. Scrape the mixture into bowl.
2 With a spoon or spatula, stir in the chocolate and candied fruit, if using. Cover and refrigerate until ready to use.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cannoli Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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