Strawberry Cannoli

• 1 pint strawberry, rinsed, hulled and halved
• 2 tablespoons granulated sugar
• 1 (15 ounce) container whole milk ricotta cheese
• 4 ounces cream cheese
• 1 cup confectioners' sugar
• 1/4 - 1/2 teaspoon almond extract, to taste
• 12 sugar ice cream cones
• Garnish
• miniature chocolate chip
• sliced strawberry

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and 1/4 teaspoons almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inches off a corner; pipe filling into cones and garnish.

strawberry, sugar, milk ricotta cheese, cream cheese, sugar, almond, sugar, chocolate chip, strawberry

Taken from www.food.com/recipe/strawberry-cannoli-172194 (may not work)