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Cannoli Cream

Cannoli Cream

Cannoli Cream

  • Cook Time: 1 Hour, 10 Minutes
  • Yield: 6 Servings

Great filling for cannoli's or any accompaniment to any dessert.


  • 1 15 oz. container reduced-fat ricotta cheese
  • 3 tbsp. reduced fat cream cheese
  • ¼ c. Stevia Granulated White Sweetener
  • 1 tsp. fresh lemon juice
  • ¼ tsp. pure vanilla extract
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground black pepper
  • 2 tsp. grated orange zest
  • ¼ c. chopped dried tart cherries
  • ¼ c. chopped golden raisins
  • for garnish unsweetened cocoa powder
  • 2 tbsp. chopped, for garnish pistachios


  1. Set the ricotta cheese in a sieve set over a mixing bowl.
  2. Push the cheese through the strainer with a solid object such as a wooden spoon.
  3. Scrape any cheese from the outside of the sieve using a cake spatula, setting the excess back into the mix.
  4. Take the ricotta cheese and add all other ingredients, leaving out the cocoa and pistachios, until the cream is homogenized and creamy.
  5. Cover for 2-4 hours, topped with sprinklings of cocoa chopped pistachios, or stuff into cannoli shells for a traditional treat.