Cannoli Salad w/ Cream

**Serves 6

found in January 2011 InStyle Magazine

1/2 cup whole-milk ricotta cheese

2 tbsp plus 1/3 cup whipping cream (make sure it is gluten free, or make your own from scratch)

1/3 cup powdered sugar

1/3 tsp. ground cinnamon

4 large grapefruits

5 medium oranges

3 kiwi, peeled, cut into 1/2-inch slices

3 oz. pomegranate seeds

5 tbsp sliced almonds, toasted

1. Stir ricotta and 2 tbsp cream in a medium bowl to blend. 2. In a separate large bowl, use an electric mixer to beat remaining 1/3 cup of cream, powdered sugar, and cinnamon until semi-firm peaks form. 3. Fold ricotta into whipped cream. (this can be prepared 4 hours ahead. Cover and refrigerate). 4. Peel and trim ends from each grapefruit and orange. Using a paring knife, cut along membrane on both sides of each segment. Free segments and place in a medium bowl. 5. Mix in kiwi slices and pomegranate seeds. 6. Spoon fruit mixture into dessert bowls. 7. Dollop cannoli cream atop fruit. Sprinkle with almonds and serve.

Yum! Enjoy! xoxo Julie

http://www.goodiegoodiegluten-free.blogspot.com/

Comments

Magnolia Bakery-Cream Cheese Frosting

Another amazing frosting recipe from Magnolia! I swear by these recipes, this is my go-to book for icing when I bake!! 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces 6 tbsp. unsalted butter, softened and cut into small pieces 1 1/2 tsp. pure vanilla extract 5 cups sifted confectioners' sugar In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using. Makes enough for one 2-or 3-layer 9-inch cake Enjoy! xoxo Julie www.goodiegoodiegluten-free.blogspot.com

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