INGREDIENTS

INSTRUCTIONS

SHELLS
FILLING
Sift together sugar, flour and salt.  Work the wine in gradually, kneading
to a soft dough.  Roll out on a floured surface to 1/8-inch thickness, and
cut out five-inch discs. Wrap each disc around a cannoli form, sealing the
edge with egg white.
Heat oil, five inches deep, in a small, deep saucepan, and fry one at a
time until golden and crisp.  Remove with tongs, let oil run off, and drain
on a paper towel. Let the pastry cool slightly, then slip it carefully off
the form.
Note:  Shells will keep for a week or two in a sealed container, so they
can be made ahead.
Filling:  In a mixing bowl, beat the ricotta with an electric mixter. Add
remaining filling ingredients. Stuff shells just before serving. Sprinkle
with powdered sugar.
Each pastry contains 206 calories, 5 grams protein, 8 grams fat, 29 grams
carbohydrate, 6 milligrams cholesterol, 76 milligrams sodium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Famous last words: I did it my way”