Fruit Salad With Cannoli Cream Recipes

Steps:

• COMBINE marmalade, ricotta, powdered sugar, vanilla, cinnamon and orange peel in medium bowl. Spoon mixture into a pastry bag without a tip or into a resealable plastic bag, then cut one corner off. Pipe into shells.
• CHILL at least 2 hours or up to 6 hours. Garnish with mini chocolate chips or candy bits. Sprinkle with powdered sugar before serving.

Steps:

• Beat the cream cheese and sugar together in a large bowl. On high speed, beat in the whipped topping. Fold in the bananas, pineapple, fruit cocktail, apple, and coconut. If desired, mix in the maraschino cherries, pecans, and raisins. Pour the salad into a serving bowl, and chill 1 hour before serving.

Steps:

• Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
• Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.
• Fold the ricotta cream into whipped cream.
• Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling.(Can be prepared 4 hours ahead. Cover and refrigerate.).
• Toss the strawberries, raspberries, sugar and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.
• Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.
• Sprinkle with the pistachios &/or chocolate chips, if using.