| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
|
Containers, 15 oz nonfat |
|
|
ricotta cheese |
| 12 |
|
Wonton, 4 in. wrappers |
|
|
Butter-flavored cooking |
|
|
spray |
| 1 |
t |
Cornstarch dissolved in 1 |
|
|
tsp water for paste |
| 6 |
T |
Sugar |
| 1/2 |
t |
Vanilla extract |
| 1/4 |
t |
Almond extract |
| 3 |
c |
Fresh raspberries |
| 2 |
T |
Confectioners' sugar, up to |
| 2 |
t |
Lemon zest |
| 1 |
T |
Chopped, lightly toasted |
|
|
pistachio nuts |
INSTRUCTIONS
4
1998
Per serving: Calories 184 Fat 3.4 degrees F for 18 (17% of cal.)
Sat. fat 0.4 degrees F for 18 Cholesterol 4.5 mg Fiber 3.1 mg
Protein 12.7 mg Carbohydrates 29.4 mg Sodium 151 mg *Also a very
good source of folate and vitamin C 1. Drain ricotta 6 to 8 hours 2.
Preheat oven to 400 degrees F. Lightly spray 12 cannoli tubes with
cooking spray. Starting at corners, wrap wontons around tubes. Glue
with dab or cornstarch paste. Lightly spray outsides of cannoli. Place
on a baking sheet and bake until golden brown and crisp, about 4 to 6
min. Allow to cool slightly, then slide pastry off tubes. Cool on a
wire rack. 3. Filling: In a large bowl, whisk ricotta, sugar, and
extracts. Set aside or transfer to a pastry bag fitted with a 1/2-in.
star tip. 4. Sauce: Puree raspberries in a food processor. Strain
puree through a sieve into a bowl. Whisk in confectioners' sugar and
lemon zest. (Recipe can be prepared several hours in advance up to
this stage.) 5. Using pastry bag or teaspoon, insert 1/4 c mixture
into each shell. Sprinkle ends with chopped pistachios. To serve,
ladle raspberry sauce onto dessert plates. Place 2 cannoli on each
plate atop raspberry sauce and serve immediately. Serves 6. Posted to
recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19,
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