Low-fat cannoli with raspberry sauce

6 Servings

Ingredients

Quantity Ingredient
2 Containers; (15 oz) nonfat ricotta cheese
12 Wonton; (4 in.) wrappers
Butter-flavored cooking spray
1 teaspoon Cornstarch dissolved in 1 tsp water; (for paste)
6 tablespoons Sugar
½ teaspoon Vanilla extract
¼ teaspoon Almond extract
3 cups Fresh raspberries
2 tablespoons Confectioners' sugar; up to 4
2 teaspoons Lemon zest
1 tablespoon Chopped; lightly toasted pistachio nuts

Directions

Per serving: Calories 184 Fat

3⅖ degrees F for 18 (17% of cal.) Sat. fat ⅖ degrees F for 18 Cholesterol 4½ mg Fiber

3⅒ mg Protein

12.7 mg Carbohydrates

29⅖ 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 ½-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 ¼ 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@...> on Mar 19, 1998

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