Browse Recipes
MEET THE GROWERS
Bradley & Emily Miles
Rancho Aya
Carpinteria, California
It's a perfect balance. Mother Nature provides warm sun, cool ocean breezes and rich fertile soil. And the Miles family generously supplies the time and nurturing hands to grow fresh California Avocados. On the Miles family farm in Ventura County, it is not unusual...
AVOCADO-RICOTTA CANNOLI
Categories
- Desserts
-
Preparation
0 min
-
Cook Time
0 min
-
Total Time
0 min
Recipe Provided By the California Avocado Commission, for foodservice use
Ingredients
-
8.000
8
California Avocados, pureed
-
1.000
1
lb.
ricotta cheese, whipped
-
1.000
1
cup
confectioners' sugar + some for garnish
-
24.000
24
cannoli shells, about 5 inches long
-
0.000
Pistachio nuts, chopped, as needed for garnish
Instructions
- METHOD
- Beat together avocado and ricotta.
- Sift confectioners' sugar into mixture; mix until smooth. Reserve tightly covered in refrigerator up to 24 hours.
- PER ORDER
- Remove filling from refrigerator 30 minutes before serving.
- Beat again, if necessary. With a 1/2-inch plain tube, pipe filling into each end of the cannoli shell. Garnish each end with chopped pistachios; dust top of shell with confectioners' sugar.
Nutrition information per serving
"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality for taste and is not responsible for the performance of any submitted recipe.
No one has commented on this page yet.
You can't post comments until you have logged in. Please login by clicking here.