• 12servings
  • 20minutes
  • 188calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, E
MineralsCopper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pint(s) (12 oz) strawberries , rinsed, hulled and halved 2 tablespoon(s) granulated sugar

  2. 1 tub(s) (15 oz) whole-milk ricotta cheese

  3. 4 ounce(s) cream cheese

  4. 1 cup(s) confectioners' sugar

  5. 1/4 teaspoon(s) almond extract

  6. 1 box(es) (4 or 5 1/4 oz) sugar cones (12 cones)

  7. Garnish: chocolate mini chips and sliced strawberries

Instructions Jump to Ingredients ↑

  1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.

  2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.

  3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.

  4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1⁄2 in. off a corner; pipe filling into cones and garnish. The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.


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