Strawberry Cannoli
These strawberry cannoli are a fresh summer take on the classic Italian treat. Crisp cannoli shells are filled with creamy vanilla ricotta and fresh strawberries. They’re quick to make and best enjoyed straight away!
Servings: 6 servings
Calories: 178kcal
Ingredients
- 1 cup ricotta
- 3 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp lemon zest
- 1 1/2 cups strawberries finely chopped
- 6 cannoli shells
- 1 tbsp powdered sugar to finish
- 1/2 cup strawberries sliced, for serving
Instructions
- Place the ricotta, powdered sugar, vanilla, and lemon zest in a bowl. Mix until smooth.1 cup ricotta, 3 tbsp powdered sugar, 1/2 tsp vanilla extract, 1 tsp lemon zest
- Wash and dry the strawberries. Finely chop them into 1/8 inch pieces and gently fold them through the ricotta mixture, reserving 1/4 cup as extra garnish.1 1/2 cups strawberries
- Spoon or pipe the ricotta mixture into both ends of each cannoli shell.6 cannoli shells
- Dust generously with icing sugar and place slices at the ends.1 tbsp powdered sugar, 1/2 cup strawberries
- Eat straight away while the shells are crisp. Enjoy!
Notes
For the crispiest cannoli, fill the shells just before serving. The moisture from the filling will soften the shells if they sit for too long or they will get soggy. I don't recommend storing them.
Nutrition
Calories: 178kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 35mg | Potassium: 118mg | Fiber: 1g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 4mg
