Red White and Blue Cannoli -

5 from 2 votes

Red White and Blue Cannoli

These Red White and Blue Cannoli make for a festive and tasty 4th of July dessert! (Hint: Using store-bought cannoli shells makes this recipe super easy!)

Prep Time10 mins

Cook Time0 mins

Draining Time2 hrs

Total Time2 hrs 10 mins

Course: Dessert

Cuisine: American, Italian

Keyword: cannoli, red white and blue

Servings: servings

Calories: 206kcal

Author: David

Ingredients

For the Filling

1 15-oz. container whole milk ricotta cheese (see note)
½ cup confectioner’s sugar
1½ tsp vanilla extract
¼ tsp ground cinnamon
2-3 tsp lemon zest zest of 1 lemon
½ cup heavy whipping cream

For the Cannoli

12 full-sized or 24 mini cannoli shells (see note)
¼ cup mini chocolate chips
¼ cup red white and blue sprinkles
powdered sugar for dusting tops

Instructions

For the Filling

Place ricotta in a fine mesh strainer and set over a large bowl. Cover bowl lightly with plastic wrap and place in the refrigerator for 1-2 hours. (Note: ricotta can be drained overnight.)
Using a medium mixing bowl, whisk together the ricotta, confectioner’s sugar, vanilla, cinnamon and lemon zest.
Using a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the ricotta mixture.
Cover and refrigerate for at least 1 hour.

For the Cannoli

Using a pastry bag with no tip, fill each cannoli shell with the ricotta filling.
Place mini chocolate chips and sprinkles in a shallow bowl. Dip each end of the cannoli into mixture. Dust tops of cannoli shells with powdered sugar.
Serve immediately. (Cannoli shells will soften once filled, so plan on filling the shells as close to serving as possible.)

Notes

Unfilled cannoli shells are often available in either the baking aisle or from the bakery department at most supermarkets.

I recommend whole milk ricotta when making cannoli filling.

Nutrition