I’ve always have been a huge fan of Cannoli. The very first time a tasted one of these little cuties filled with pure “awesomeness” was at Mike’s Pastry in the North End of Boston.

I could only dream that there would be a bakery like this back here in California that could match the “Heavenlyness” (is that a word?) of Mikes Pastry, but so far I haven’t been able to pin one down.  This Cannoli is a nice “Plan B”- Because you get all the fun that comes with a Cannoli but it’s half the work. It’s alway’s been a real crowd pleaser and lets face it. How could you turn your back on something so pretty!


Cannoli Dip
Recipe type: Dessert
  • 1 32oz container part skim or fat free ricotta cheese
  • 2½ cup powdered sugar
  • 1½ – 2 teaspoons vanilla extract
  • 1 teaspoon Grand Marinier
  • Toppings:
  • Mini chocolate chips, to top
  • Chopped pistachios, to top
  • Fresh orange zest, to top
  • Fresh Raspberries, to top
  • Wafers or graham crackers, to dip
  1. Combine the first four ingredients in a large bowl.
  2. Top with mini chocolate chips, chopped pistachios,raspberries and orange zest.
  3. Refrigerate until ready to serve.
  4. Serve with dippers of your choice.





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