| 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,
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”