| 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 |
ts |
Cornstarch dissolved in 1 tsp water; (for paste) |
| 6 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 3 |
c |
Fresh raspberries |
| 2 |
tb |
Confectioners' sugar; up to 4 |
| 2 |
ts |
Lemon zest |
| 1 |
tb |
Chopped; lightly toasted pistachio nuts |
INSTRUCTIONS
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, 1998
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