Cherry-pistachio cannoli cream

In Sicily, cannoli cream is most often made with fresh sheep’s milk ricotta. We’ve used low-fat ricotta because its more widely available at most supermarkets. If you can find the sheep’s milk variety you might want to give it a try. Sheep’s milk cheese will give the cannoli cream a very tempting flavor, a little bit like a very mild goat cheese — different and temptingly delicious. For a quick dessert, serve the cream with dippers such as graham crackers or an assortment of strawberries, pear slices and apple slices. Or if you have more time, you can fill store-bought shells with the cream. Look for them in the bakery section at your grocery store.