Cannoli Cream

Cannoli Cream


  • 1 pound skim milk ricotta cheese
  • 1/4 c skim milk
  • 1/4 c orange marmalade
  • 1/2 t rum extract
  • 1/3 c golden raisins
  • 1/4 c slivered almonds, toasted
  • bittersweet chocolate, shaved


In a blender or food processor, whir ricotta cheese, milk, marmalade, and rum flavoring until smooth. Stir in raisins. Refrigerate one hour or longer. Stir in almonds before serving. Divide mixture among 8 stemmed glasses. Sprinkle with shaved chocolate. Makes about 2 1/2 cups.

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