Sugar-Free Cannoli Dip
For the Dip
- 1 15-oz container part-skim ricotta cheese
- 1 8-oz container mascarpone cheese*
- 1/4 cup Lily’s chocolate chips
- 1/3 cup plus 1 tbsp Lakanto Powdered Sweetener, measured then sifted
- Zest of one lemon (finely grated)*
- 1/2 tsp pure vanilla extract
- Pinch of salt
For the Garnish
- 1 tbsp Lily’s chocolate chips
- 2 tsp chopped pistachios
- In a large bowl, add ricotta, mascarpone, lemon zest, vanilla, and pinch of salt, then sift sugar into bowl. Mix on low with a hand mixer until fully combined and smooth. Adjust consistency as necessary if you strained the ricotta.
- Add chocolate chips and combine with a rubber spatula. Transfer to an airtight container and refrigerate until ready to serve.
- Garnish with a tablespoon of chocolate chips and two teaspoons of chopped pistachios and serve with fruit slices, whole strawberries, waffle cone or cookie pieces, etc.
*Cream cheese can be substituted for mascarpone, but it will have a tangy aftertaste. Mascarpone tastes like unsweetened whipped cream and does not have a tangy bite like cream cheese.
If substituting cream cheese for mascarpone, use zest from a medium orange instead of lemon to cut down on the tartness. You may also need to use up to another tablespoon of powdered sweetener.
Refrigerate in an airtight container with as little head space as possible up to 4 days.
Keywords: cannoli, cannolis, cannoli dip, fruit dip, sugar-free, dessert, party food, snacks