Well•Pict Strawberry Stuffed Cannoli with Three-Berry Compote
1 cup Well•Pict strawberries, cleaned and diced
6 cannoli shells from your favorite Italian Deli
16 oz container good quality ricotta
¼ cup miniature chocolate chips
5 tablespoons sugar
For Triple Berry Sauce
2 cups sliced Well•Pict strawberries
1 six oz clamshell Well•Pict raspberries
1 six oz clamshell blackberries
¼ cup sugar
Mix ricotta, bittersweet chocolate, and 4 tablespoons of sugar in a medium sized bowl. Blend in 1 cup of diced strawberries. Taste for sweetness and adjust according to personal preference.
For the berry sauce, heat 2 cups sliced strawberries in a saucepan with ¼ cup sugar until sugar dissolves and strawberries are softened. Put berries in a blender and puree until smooth, then return to pan on low heat and add in the blackberries and raspberries. Cook for 5 minutes, then remove from heat.
Fill the cannoli shells with the chocolate-berry-ricotta mixture, then top with the triple berry sauce. Serve with ice cream or espresso.