<http://schema.org/recipeInstructions>
" At least 1 day before serving, proceed through Step 3. 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&amp;#039; 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 partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1&amp;amp;#8260;2 in. 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9899/strawberry-cannoli-121246/?click=wdy-more>