Here's the recipe to go along with our Abilities Foundation segment Wednesday on Good Day:
Lucia's Cannoli Parfait
1 - 15oz container of whole milk ricotta cheese
1/2 teaspoon ground cinnamon
1/2 teaspoon of pure vanilla extract
1/2-2/3 cup confectionery sugar
zest 1/4 of a lemon
1-1/2 cups of crushed cookies (any combination of store bought cannoli shells and pizzelle cookies work best, biscotti can also be substituted)
garnish of chopped roasted pistachio nuts or mini chocolate chips
Blend the first 5 ingredients with a hand mixer on medium speed (can also be done by hand) until well blended. Add more sugar to thicken if needed, the mixture should be have a heavy creamy consistency.
Scoop the mixture into a pastry bag or a plastic food storage bag, cutting one corner for dispensing,
Using your choice of glassware (martini or parfait glasses are my suggestion), divide 1/2 of the cookie mixture into the bottom of the 4 glasses. squeeze a layer of the mixture on top of the cookie mixture in each glass and repeat both steps with the remainder of the two mixtures. Sprinkle the tops of the parfaits with your choice of mini chocolate chips or chopped roasted pistachio nuts. Keep refrigerated until ready to serve. The ricotta mixture can be made a day ahead of time. Assembly of the parfaits is best kept until no more than 2 hours before they will be served.