Today I'm headed to my sister's house for Easter dinner, then over to my sister-in-laws for another meal. I asked my sister if I should bring something and she said to bring something I can eat for dessert. Since I seem to have lost my sweet tooth, I decided I wouldn't bring anything at all. But then I saw a recipe for strawberries filled with cannoli-flavored creme (here). Since there's no added sugar, and I had a whole tub of ricotta in the fridge, I figured I'd make it to bring today.
I changed the recipe a little. I find the Torani SF syrups to be a little too sweet sometimes, so I used 3/4 tsp of bourbon vanilla extract and 1.5 packets of Splenda instead. Besides, why not use real vanilla? I also doubled the ricotta,.because it looked like I had more the 12 strawberries in the package. This is really something you can adjust to your own tastes. I like a strong vanilla flavor, but if you don't just drop the vanilla down to 1/2 tsp. And if it's too sweet, drop the Splenda down to 1 packet.
Cannoli Creme-filled Strawberries
24 large ripe strawberries, washed & cored
1 cup ricotta cheese
3/4 tsp vanilla extract
1 1/2 packets of Splenda
a few dashes of cinnamon
Toppings for dipping (optional):
unsweetened coconut
chocolate chips or grated chocolate
chopped nuts
Wash and core strawberries. Set aside. If the strawberries are very juicy, put them upside down on a paper towel so they can drain a little.
Mix the ricotta, vanilla, Splenda, and cinnamon together.
Spoon mixture into a Ziploc bag and seal (or use a cake decorating bag fitted with a star tip, if you have that).
Cut end off the plastic bag and pipe the mixture into the strawberries. Dip into optional toppings.
No comments:
Post a Comment