Saturday, July 19, 2008

Fruit Salad with Cannoli Cream

To go along with our Pan Bagnat, I threw together this fruit salad by Giada de Laurentiis. Unfortunately, my desire to make it lower in fat resulted in a watery sauce, because as much as we tried, light cream and part-skim ricotta just do not want to become creamy and cannoli-like. So I just drizzled it over the fruit. The whole thing was good, although the cinnamon was a little odd, but it was still yummy and went well with our sandwiches. I would not make it again though.

Fruit Salad with Cannoli Cream
Giada de Laurentiis

1/3 cup whole milk ricotta cheese
2 tablespoons plus 1/3 cup whipping cream
3 tablespoons powdered sugar
Pinch ground cinnamon
12 ounces fresh strawberries, hulled, quartered (about 2 1/2 cups)
1/2 dry pint fresh raspberries (about 1 1/4 cups)
1 tablespoon sugar
1 tablespoon fresh lemon juice
2 kiwi, peeled, cut into 1/2-inch pieces
3 tablespoons sliced almonds, toasted

Stir the ricotta and 2 tablespoons of cream in a medium bowl to blend. Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-firm peaks form. Fold the ricotta into the whipped cream. Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit. Sprinkle with the almonds and serve.

Yield: 4 servings

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