| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Flour |
| 1/2 | t | Baking powder |
| 1 | Egg white | |
| 1/4 | t | Salt |
| 2 | T | Butter |
| 8 | oz | Ricotta cheese |
| 1/2 | c | Whipped cream |
| 1/4 | c | Powdered sugar |
| 1 | t | Vanilla |
| 1/4 | c | Miniature chocolate chips |
INSTRUCTIONS
Sift flour, salt and baking powder. Cut in butter; knead well. On floured board, roll dough to 1/16-inch thick. Cut into 4-inch squares. With rolling pin, roll squares into ovals. Wrap each oval around Cannoli tube. Seal edge with egg white. Fry 2 at a time in 350 degrees oil for 1 to 2 minutes. Hold tubes with chop sticks to drain. Cool for 5 minutes. Careful- ly remove tubes. Makes 12 shells. Filling: In blender, combine cheese, cream, sugar and vanilla. Fold in chocolate chips. Fill Cannoli shells. Dust with powdered sugar. Garnish with chocolate syrup. Fill 12 shells. Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary." <diane@keyway.net> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1500
Calories From Fat: 435
Total Fat: 49.5g
Cholesterol: 154.2mg
Sodium: 1174.3mg
Potassium: 597.3mg
Carbohydrates: 209.9g
Fiber: 5.1g
Sugar: 54.3g
Protein: 50g