Blueberry Cannoli Parfaits with Mocha Whipped Cream
Cannoli cream, blueberries, the best ever crisp topping, and mocha whipped cream make these blueberry cannoli parfaits a perfect sweet treat.
Yield: 6-8 parfaits
For the cannoli cream
  • 4 oz softened cream cheese
  • ¼ cup sugar
  • ½ cup ricotta
  • ½ cup mini chocolate chips or chopped chocolate
For the crisp
  • ½ lb unsalted butter
  • 1½ cups flour
  • ¼ tsp ground cinnamon
  • ¾ cup packed brown sugar
  • ½ tsp salt
  • 1½ cups old-fashioned oats
  • 2 cups blueberries
For the whipped cream
  • 2 cups heavy cream
  • ¼ cup International Delight Mocha Iced Coffee
  1. To make the cannoli cream, beat the cream cheese, sugar, and ricotta together in a medium bowl until combined. Stir in the chocolate chips. Refrigerate until ready to use.
  2. For the crisp, heat oven to 350. Cut the butter into ½-inch pieces and put it in the fridge while you mix the remaining ingredients.
  3. In a medium bowl, whisk together the flour, cinnamon, brown sugar, and salt. Using your fingers, mix the butter into the flour mixture, rubbing it into the dry ingredients. When the mixture looks like coarse sand, add in the oats and mix well. Spread out on a parchment-lined baking sheet, breaking up any large clumps that form. Bake for 30-35 minutes, tossing halfway through, or until toasted and browned.
  4. For the mocha whipped cream, whip together the heavy cream and mocha iced coffee until it forms stiff peaks.
  5. Divide the cannoli cream among the parfait glasses. Top with the crisp, a layer of berries, and a dollop of the whipped cream. Serve chilled.
Cannoli cream from Matcha Biscuit and crisp from Jeni's Splendid Ice Creams at Home
Nutrition Information
Serving size: 1 parfait
Recipe by Joanne Eats Well With Others at