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These steps were written by AI. The original source published this recipe's ingredients without a method, so we reconstructed one from them. The ingredients and quantities are the publisher's; the instructions are ours, and haven't been cooked from. Use your judgement on timings.
Start by washing the 24 strawberries thoroughly. Using a small paring knife or a strawberry huller, carefully remove the green tops and hull out the center of each berry. You're aiming to create a neat cavity for the filling while keeping the strawberry intact.
In a medium bowl, combine the 1 1/4 cup ricotta, 2 ounces cream cheese, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, 1 teaspoon honey, and 1/4 teaspoon lemon zest. Beat with an
Transfer the cannoli cream to a piping bag fitted with a star tip, or if you don't have one, a small spoon works just as well. Carefully fill each hollowed strawberry with the cream. Arrange the filled strawberries on a serving plate and refrigerate for at least 20 minutes before serving; this gives the cream time to firm up a bit.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
