Fruit Salad With Cannoli Cream

Originally found on foodnetwork.com with Giada De Laurentis but have made a few slight changes. This is easy to prepare and looks beautiful!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄3 cup whole milk ricotta cheese
• 2  tablespoons  whipping cream
• 1⁄3 cup  whipping cream
• 3  tablespoons powdered sugar
• 1  pinch ground cinnamon
• 2 1⁄2 cups fresh strawberries, hulled and quartered
• 1 1⁄4 cups fresh raspberries
• 1  tablespoon sugar
• 1  tablespoon fresh lemon juice
• 2  kiwi, peeled, cut into 1/2-inch pieces
• 3  tablespoons  toasted pistachio nuts, chopped
• 2 -3  tablespoons  mini chocolate chips (optional)

Directions

1. Stir the ricotta and 2 tablespoons of cream in medium bowl to blend.
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. Fold the ricotta cream into whipped cream.
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. 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. Spoon the fruit mixture into 4 dessert bowls. Dollop the ricotta cream atop the fruit.
7. Sprinkle with the pistachios &/or chocolate chips, if using.