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.
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.