Try filling homemade crepes or using as a dip for strawberries or oven dried tortilla strips. I coat the strips in cinnamon/sugar before baking*. See below for details.
This is the cleanest eating cannoli filling I know of. There is no powdered sugar, cream cheese ( a processed spread usually with preservatives), or heavy cream and is made with less than half the sugar of most fillings with the addition of stevia.
- 1 16-ounce container whole milk ricotta ( I use Trader Joe’s brand)
- 3 ounces sprouted tofu or regular tofu
- 1/4 cup organic raw sugar
- 2 teaspoons organic orange zest
- 2 teaspoons bourbon vanilla extract
- 1 teaspoon stevia powder or additional sugar to taste
- Mini dark chocolate chips, or chocolate shavings (optional)
Put tofu in food processor.Process until smooth. Add remaining ingredients. Process until smooth scraping down the sides as needed for consistency.
For dip: scoop all the filling into a serving bowl. Top with mini chips. Serve with sweetened tortilla chips* or graham crackers.
For Filling: Pipe mixture into rolled up crepes or hulled strawberries which have been slit crosswise and tipped upside down; gently spread the strawberry apart and pipe in the filling.
Sweetened Tortilla Strips:
Preheat oven 300 degrees.
Moisten round whole grain tortillas with a little water. Sprinkle with homemade cinnamon sugar mixture (1 part cinnamon to 3 parts sugar) Cut tortilla rounds into strips or triangles. Place on baking sheet in a single layer. Bake for 15-20 minutes, Move the strips around a little half way through baking, moving the outer pieces to the center and the center pieces to the outer edges of the pan (outer edges dry first). Lower the temperature to 250 if they are browning to quickly. They will dry a bit more once removed from the oven.