Caramel Cannoli Dip with Phyllo Dippers

Description

This dip combines the creamy goodness of ricotta and mascarpone cheeses swirled with caramel sauce. Perfect for dipping with crisp phyllo shells, fresh strawberries and sliced peaches, this dessert offers a delightful twist on the classic cannoli.

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Ingredients

2 packages (15 count, each) Athens® Phyllo Shells

1 container (15 ounces) ricotta cheese, drained

8 ounces mascarpone cheese (or cream cheese), softened

1 cup confectioners’ sugar, sifted

1 teaspoon vanilla extract

¼ cup caramel sauce

• Optional toppings:
  • mini semi-sweet chocolate chips, chopped pistachio nuts
  • Strawberries
  • Peaches, sliced

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  Directions

  Preheat oven to 350°F. Place empty phyllo shells on a baking tray and bake 3-5 minutes to crisp.

  In a medium bowl, whisk or beat the ricotta and mascarpone cheeses until creamy and smooth. Whisk in confectioners’ sugar and vanilla extract. Chill until serving.

  When serving, swirl in caramel sauce by mixing lightly to blend. Add mini chocolate chips or chopped pistachios if desired.

  Serve with phyllo shells, strawberries and sliced peaches for dipping.

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