Fruit with Cannoli Cream

Tracy and Ben had us over for dinner tonight, and Tracy served this refreshing dessert. SO GOOD! The whole meal was fresh and delicious: pasta with artichoke hearts, peas, parsley, asparagus, red and yellow peppers, onion, lemon, and white wine, salad, bread with whole cloves of roasted garlic. Thank you, Tracy!!!

Fruit with Cannoli Cream

1/3 cup whole milk ricotta cheese
2 T plus 1/3 cup whipping cream
3 T powdered sugar
Pinch ground cinnamon
2 1/2 cups fresh strawberries, quartered
1 1/4 cups fresh raspberries
1 T sugar
1 T fresh lemon juice
2 kiwi, cut into 1/2-inch pieces
3 T 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 refrigerator for at least 30 minutes to stiffen. Can be prepared 4 hours ahead.

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

Spoon the fruit into 4 dessert bowls. Dollop the ricotta cream on fruit. Sprinkle with almonds.

Recipe courtesy of Food Network. Tracy did add blueberries, too.