No-bake
nibbles
GOOD EATS
It’s summer! Who wants to turn on the oven just so you can enjoy a little dessert? RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
CANNOLI CONES Prep: 20 minutes | Servings: 12 1¼ cups mini chocolate chips, divided 12 sugar cones 8 ounces whole-milk ricotta 8 ounces cream cheese, softened to room temperature
½ teaspoon vanilla extract ½ cup heavy cream ¾ cup powdered sugar 1 teaspoon cinnamon
In a small, microwave-safe bowl that’s wide enough to dip the opening of a cone into, pour ½ cup of the mini chocolate chips. Microwave in 30-second increments, stirring after each time, until just melted. Dip each cone in melted chocolate. Stand the cones upright in tall drinking glasses to let the chocolate solidify. If ricotta is watery, drain through cheesecloth, squeezing out excess liquid. In a large bowl with a mixer, beat cream cheese, ricotta, and vanilla extract. Gradually add heavy cream and beat until light and fluffy. Slowly incorporate powdered sugar and cinnamon until smooth. Fold in ½ cup of mini chocolate chips. Transfer mixture into a piping bag and pipe into cones. Top with remaining mini chocolate chips. Per serving: 399 calories, 23 grams fat (14 grams saturated fat), 70 milligrams cholesterol, 225 milligrams sodium, 36 grams total carbohydrates, 0 grams fiber, 12 grams protein. JUNE 2021 • OHIO COOPERATIVE LIVING 17
