Fresh Apricot Cannoli
|Ripe apricots||4 Large|
|Low fat ricotta cheese||1 Cup (16 tbs)|
|Honey||8 Teaspoon (2 tablespoons plus 2 teaspoons)|
|Grated sweet baking chocolate||2 Tablespoon|
|Chopped pistachio nuts||2 Tablespoon|
Halve the apricots and remove the pits.
(It's not necessary to peel them.) Whip the ricotta until it is quite creamy, beating in 2 tablespoons of the honey.
Stir in the chocolate and cinnamon.
Place 4 apricot halves in dessert dishes.
Spoon 1/4 cup of ricotta filling on each.
Top with the remaining apricot halves.
Gently press pistachios around the sides of the filling.
Drizzle the apricots with the remaining honey, 1/2 teaspoon each.
Refrigerate until serving time.