INGREDIENTS

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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