Fruitsaladwithcannolicream Recipes

CITRUS CREAM CANNOLI

Citrus Cream Cannoli image

Provided by Food Network

Categories dessert

Time 10m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1/3 cup Smucker's® Orange Marmalade Simply Fruit
1 (15 oz.) container ricotta cheese, drained
1/4 cup powdered sugar
1/2 tsp. vanilla extract
Ground cinnamon
1 tbsp. grated fresh orange peel
12 to 18 cannoli shells, purchased
GARNISH:
Mini chocolate chips or candy bits
Additional powdered sugar

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.

FRUIT SALAD WITH CANNOLI CREAM

Fruit Salad With Cannoli Cream image

Originally found on foodnetwork.com with Giada De Laurentis but have made a few slight changes. This is easy to prepare and looks beautiful!

Provided by Manami

Categories Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup whole milk ricotta cheese
2 tablespoons whipping cream
1/3 cup whipping cream
3 tablespoons powdered sugar
1 pinch ground cinnamon
2 1/2 cups fresh strawberries, hulled and quartered
1 1/4 cups fresh raspberries
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons toasted pistachio nuts, chopped
2 -3 tablespoons mini chocolate chips (optional)

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.

Nutrition Facts : Calories 269.9, Fat 16, SaturatedFat 8.3, Cholesterol 47.9, Sodium 30.2, Carbohydrate 29.5, Fiber 6, Sugar 18.9, Protein 5.5

FRUIT SALAD (COMBINATION OF FRESH, CANNED, AND FROZEN FRUITS)

Fruit Salad (Combination of Fresh, Canned, and Frozen Fruits) image

This is a delightful fruit salad that always draws rave reviews anytime I fix it at home or take it to showers or carry-ins. The "secret ingredient" is a box of instant French Vanilla pudding! You really can substitute fresh fruits for canned or frozen or visa versa, so I'm going to list the combination that I usually use. Any time I use canned fruits, I use them in their own juice, and you can substitute sugar free pudding as well.

Provided by SusanRW

Categories Fruit

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 1/2 ounce) box French vanilla instant pudding
1 (20 ounce) can pineapple chunks
1 (16 ounce) can mandarin oranges
2 (16 ounce) cans fruit cocktail, drained
16 ounces frozen sliced strawberries, thawed
2 bananas

Steps:

Drain the pineapple juice and mandarin orange juice into a large bowl.
Mix the pudding mix into the juices.
Add pineapple, oranges, drained fruit cocktail, and strawberries.
Mix well.
Slice peeled bananas into salad right before serving.

Nutrition Facts : Calories 263.8, Fat 0.6, SaturatedFat 0.1, Sodium 183.9, Carbohydrate 68.4, Fiber 4.6, Sugar 60.6, Protein 1.8

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