Fresh Fruit with Cannoli Cream

I've made a shocking discovery in the past few weeks. Sweltering summer days and cupcakes do not mix, at least for me. I don't want to eat them. At all.

It's not you, cupcake. It's me.

Just the thought of a cupcake piled high with heavy buttercream makes me break into a sweat. My usual cupcake-loving-self doesn't know what to think of this.

Anyway, last week I had a Tony's party. Yes, I am that Broadway obsessed. I'm the person with twenty Original Broadway Cast recordings on her iPod. I'm also the person who poses like Vanna White at ritzy theaters.

Best show ever. Best night of my life. Ever.

Part of me still wanted to bake cupcakes for the party but I knew that I would regret it the minute they came out of the oven. Also, with only about six people for the party I didn't want to have half a dozen cupcakes left for myself. I may not prefer cupcakes in the summer but it doesn't mean that one wouldn't look mighty nice at 11:00 at night.

Per usual, I turned to my plethora of Giada cookbooks and found the perfect solution.

Fresh Fruit With Cannoli Cream

Ingredients:

1/3 cup ricotta

1/3 cup plus 2 tbsp whipping cream

3 tbsp powdered sugar

pinch cinnamon

Strawberries

Raspberries

Slivered almonds

Directions:

Mix the ricotta and 2 tbsp whipping cream in a bowl. In a separate bowl mix together the remaining whipping cream, powdered sugar, and cinnamon until stiff peaks form. Fold in the ricotta mixture.

Slice the strawberries and divide into four wine glasses. Add the raspberries. Spoon the cannoli cream into each wine glass, making sure to divide evenly. Finish with a sprinkle of almonds.

If you are serving this later in the day place in the refrigerator until served.