Add the first four ingredients (ricotta through orange marmalade spread) to a blender or Cuisinart. Process for 50 seconds or until very smooth.
Transfer the mixture to a medium bowl. Gently fold in the chocolate.
Pour into small custard cups or refrigerate in a covered container. Serve as a dip with freshly sliced apples, pears or biscotti.
Variations: Candied citron may also be added. Instead of dipping sliced fruit into the cannoli cream, ripe pears may be halved vertically and cored, placing a mound of the cream on top.
Total Fat 6g
Saturated Fat 4g
Total Carbohydrates 13g
Dietary Fiber < 1g
Total Sugars 10g
Added Sugars 8g
Glycemic Index Low