Cannoli filling coming out gritty
My regular market was all out of fresh ricotta so I'm using the Trader Joe's Fresh ("Fresh"?) Ricotta. Mixing 2 cups of the stuff with 1 tsp of vanilla and powdered sugar to taste (about 1/4 cup) in the food processor....even after five minutes it still has gritty texture. I tried mixing in 1/4 cup of Mascarpone to no avail...any tips?