Fresh Apricot Cannoli Recipe
Ingredients
| 4 large, perfectly ripe apricots | ||
| 1 cup low-fat ricotta cheese | ||
| 2 tablespoons honey, plus 2 teaspoons | ||
| 2 tablespoons grated sweet | ||
| Baking chocolate | ||
| Dash of cinnamon | ||
| Pistachio nuts | 2 Tablespoon, chopped | |
Directions
Halve the apricots and remove the pits.
(It's not necessary to peel them.) Whip the ricotta until it is quite creamy, beating in 2 tablespoons of the honey.
Stir in the chocolate and cinnamon.
Place 4 apricot halves in dessert dishes.
Spoon 1/4 cup of ricotta filling on each.
Top with the remaining apricot halves.
Gently press pistachios around the sides of the filling.
Drizzle the apricots with the remaining honey, 1/2 teaspoon each.
Refrigerate until serving time.
(It's not necessary to peel them.) Whip the ricotta until it is quite creamy, beating in 2 tablespoons of the honey.
Stir in the chocolate and cinnamon.
Place 4 apricot halves in dessert dishes.
Spoon 1/4 cup of ricotta filling on each.
Top with the remaining apricot halves.
Gently press pistachios around the sides of the filling.
Drizzle the apricots with the remaining honey, 1/2 teaspoon each.
Refrigerate until serving time.
Chef
