Fruit Salad With Cannoli Cream

• whole milk ricotta cheese↗1⁄3 cup
• whipping cream↗2 tablespoons
• whipping cream↗1⁄3 cup
• powdered sugar↗3 tablespoons
• ground cinnamon↗1 pinch
• fresh strawberries, hulled and quartered↗2 1⁄2 cups
• fresh raspberries↗1 1⁄4 cups
• sugar↗1 tablespoon
• fresh lemon juice↗1 tablespoon
• kiwi↗2

  peeled, cut into 1/2-inch pieces

• toasted pistachio nuts, chopped3 tablespoons
• mini chocolate chips (optional)↗2 -3 tablespoons

Step-by-step instructions

1. 1

   Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.

2. 2

   Using an electric mixer, beat the remaining 1/3 cup of cream, powdered sugar, and cinnamon in a large bowl until semi-peaks form.

3. 3

   Fold the ricotta cream into whipped cream.

4. 4

   Place in the refrigerator for at least 30 minutes to stiffen and yield a creamier filling.(Can be prepared 4 hours ahead. Cover and refrigerate.).

5. 5

   Toss the strawberries, raspberries, sugar and lemon juice in a medium bowl to combine. Let stand until juices form, tossing occasionally, about 15 minutes. Add the kiwi.

6. 6

   Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.

7. 7

   Sprinkle with the pistachios &/or chocolate chips, if using.