Blog

Directions

• 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.