Fresh Fruit with Cannoli Cream

Prep: 12 minutes

In traditional cannoli, a well-known Sicilian dessert, pastry tubes ("pipes") are deep-fried and filled with sweet ricotta cream. We eliminated the time-consuming pastry, greatly reducing the calories and fat. But we kept the best part--the cannoli cream--and spooned it over fresh fruit.

Yield: 6 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 123
  • Fat: 3.5g
  • Saturated fat: 1.5g
  • Protein: 3.3g
  • Carbohydrate: 20g
  • Fiber: 2.2g
  • Cholesterol: 8mg
  • Iron: 0.4mg
  • Sodium: 51mg
  • Calcium: 50mg


  • 1/3 cup part-skim ricotta cheese
  • 2 1/2 tablespoons tub-style light cream cheese, softened
  • 2 1/2 tablespoons orange marmalade
  • 1/8 teaspoon vanilla extract
  • 3/4 cup frozen fat-free whipped topping, thawed
  • 1 1/2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 2 medium kiwifruit, peeled and diced
  • 1 tablespoon grated semisweet chocolate
  • 2 tablespoons sliced almonds, lightly toasted


  1. 1. Combine first 4 ingredients in a large bowl. Fold whipped topping into ricotta mixture.
  2. 2. Combine strawberries, blueberries, and kiwifruit in a bowl, toss gently.
  3. 3. Spoon about 1/2 cup fruit into each of 6 dessert dishes; top each serving with 3 tablespoons cannoli cream, 1/2 teaspoon grated semisweet chocolate, and 1 teaspoon sliced almonds.
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