Cannoli Chips and Dip - April 2015

Ingredients-

• 1 container (15 oz.) ricotta cheese
• ¼ cup cornstarch
• 1 1/3 cups whole milk
• ½ cups powdered sugar
• ½ tsp. almond extract
• ½ tsp. vanilla extract
• ¼ tsp cinnamon (optional)
• ¼ cup mini semisweet chocolate chips

• In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let it sit about 20 minutes.
• Transfer mixture into a sauce pan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly until it is very thick and smooth (about 7-10 minutes).
• Remove from heat. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid “skin”, and let cool until the mixture reaches room temperature.
• After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth. (You can also do this with an electric mixer on low.)
• Place mixture in a small bowl and sprinkle with mini chocolate chips. Refrigerate, or serve immediately.

-Bianca