Fruit Salad With Cannoli Cream Recipes

SUPER CREAMY FRUIT SALAD

Steps:

• Drain pineapple, reserving juice.
• Mix pineapple juice and dry instant vanilla pudding together and set in the refrigerator for 30 minutes.
• Mix the pineapple, fruit cocktail, mandarin oranges, bananas & marshmallows together.
• Gently fold in pudding mixture.
• Lastly, fold in cool whip.
• Cover and refrigerate.

CREAMY FRUIT SALAD

Steps:

• In a heavy saucepan, combine orange and pineapple juices, sugar, egg and 1 tablespoon of lemon juice. Bring to a boil over medium-high heat, stirring constantly. Remove from the heat. , When cool, fold in the whipped cream. In a large serving bowl, toss apples with remaining lemon juice. Add bananas and grapes. Add the dressing; stir to coat. Refrigerate. Fold in pecans just before serving.

CREAMY FRUIT SALAD I

Steps:

• In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
• In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
• Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

FRUIT SALAD WITH CANNOLI CREAM

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.

FRUIT SALAD WITH CANNOLI CREAM

Steps:

• Stir the ricotta and 2 tablespoons of cream in a 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-firm peaks form. Fold the ricotta into the 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 almonds and serve.