Strawberry Cannoli

The day before serving, line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.

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.

Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.

Just before serving, prop cones upright in tall glasses. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1/2 inch off a corner; pipe filling into cones and garnish.

The sugar cones replace the usual pastry shells, which can be hard to make or find in stores.