MEET THE CONE-OLI

With lime fill­ing and an ice cream cone shell, it’s the laid-back sum­mer ver­sion of a beloved Ital­ian treat.

Taste of Home - - Mixing Bowl -

Ri­cotta is one of my fam­ily’s fa­vorite in­gre­di­ents. If you don’t want the can­noli fill­ing served in cones, try break­ing cones into pieces to use as a sweet take on chips and dip.

—Ann Marie Eber­hart,

Gig Har­bor, WA

Takes: 10 min. Makes: 8 serv­ings

1 car­ton (15 oz.) whole-milk ri­cotta cheese

³ ₄ cup con­fec­tion­ers’ sugar

1 Tbsp. finely chopped can­died citron

1 Tbsp. grated lime zest

2 Tbsp. lime juice

Op­tional: reg­u­lar or minia­ture ice cream sugar cones and mini semisweet choco­late chips

Beat to­gether the ri­cotta cheese, sugar, can­died citron, lime zest and juice. If de­sired, scoop the ri­cotta mix­ture into sugar cones and sprin­kle with minia­ture choco­late chips.

Per serv­ing: 128 cal., 5g fat (3g sat. fat), 21mg chol., 70mg sod., 16g carb. (15g sug­ars, 0 fiber), 6g pro.

Test Kitchen tip: Do not use a food pro­ces­sor to chop the citron—it could make it too fine, and its fla­vor is more in­tense with slightly larger bits.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.