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Inside Out Cannoli with a Twist of Lime



– 1/3 cup sweetened condensed milk – 2 1/2 Tablespoons fresh lime juice – 1 cup Real California heavy cream – 1 cup Real California reduced fat ricotta cheese – 1/2 cup confectioners' sugar, sifted – Finely grated zest of 1/2 lime – Chopped pistachios, for topping – Plain crisp wafer cookies, for serving
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Stir fresh lime juice into sweetened condensed milk and set aside. Combine Real California reduced fat ricotta, confectioners' sugar, and lime zest in a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Pour Real California heavy cream into another bowl and beat on medium speed until stiff peaks form, about 2 minutes. (Test the stiffness by pulling a beater out of the Real California cream. The whipped cream should hold its shape and cling to the beater.) Fold one third of the whipped Real California cream into Real California ricotta mixture with a rubber spatula until combined and uniform. Gently fold in remaining whipped Real California cream. Spread half of the Real California ricotta mousse into a pie plate or loaf pan. Drizzle with half of the lime sauce. Repeat with remaining Real California ricotta mousse and lime sauce. Chill, uncovered 30 minutes or up to overnight. Spoon Real California ricotta mousse mixture into cups or bowls and sprinkle with chopped nuts. Serve with crisp wafer cookies on the side.

Recipe by Cape Fear Nutrition