Manual

19
Cannoli Dip
Serve this dip with your Angel Wing Cookies, or use to fill cannoli shells.
Makes about 5 cups
3 pounds whole-milk ricotta, drained overnight in a strainer/colander
lined with paper towels
¾ cup confectioners sugar, sifted
Pinch kosher salt
½ teaspoon ground cinnamon
2 teaspoons pure vanilla extract
1 cup mini chocolate chips
1. In a large bowl, whisk together the drained ricotta, sifted confectioners
sugar, cinnamon and vanilla extract. When smooth, fold in the chocolate
chips. Refrigerate until ready to use.
Nutritional information per serving (about 2½ tablespoons)
Calories 104 (50% from fat) • carb. 11g • pro. 1g • fat 6g • sat. fat 3g • chol. 30mg
sod. 44mg • calc. 9mg • fiber 0g