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Cannoli Two Ways - Lemon-Basil and Blood Orange-Cinnamon


Blood Orange Cinnamon and Vanilla (Traditional Sicilian)

1 1/4 cups whole-milk ricotta cheese 1 package (8 oz) cream cheese, softened

1 1/4 cups powdered sugar

1 teaspoon vanilla

1/2 cup miniature chocolate chips

Store bought cannoli shells


Lemon Basil

1 1/4 cups whole-milk ricotta cheese 1 package (8 oz) cream cheese, softened

1 + 1/4 cups powdered sugar

1 teaspoon vanilla

1/4 cup + 2 tbsp Eureka Lemon Olive Oil

1/2 fresh basil leaves

Store bought cannoli shells


For Blood Orange Version: In medium bowl, mix ricotta cheese, cream cheese, powdered sugar, vanilla and Blood Orange Olive Oil. Beat with electric mixer on medium speed until creamy. Stir in chocolate chips. Refrigerate before piping into cannoli shells and serve. Dip ends of cannoli into chocolate chips or chopped pistachios for an optional garnish. You could also serve it as a dip with graham crackers or cannoli chips.


For Lemon Basil Version: In a blender or small food processor, add basil, 2 tbsp olive oil and 1/4 cup powdered sugar. Puree till smooth. Set aside. In medium bowl, mix ricotta cheese, cream cheese, powdered sugar, vanilla and Eureka Lemon Olive Oil. Beat with electric mixer on medium speed until creamy. Fold in Basil puree. Refrigerate before piping into cannoli shells and serve. You could also serve it as a dip with graham crackers or cannoli chips.

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