INGREDIENTS
1
cup heavy cream
1
square (1 ounce) unsweetened chocolate
2/3
cup sucralose-based sugar substitute
1/3
cup whole milk ricotta cheese
1
teaspoon vanilla or almond extract
1/4
teaspoon salt
8
unfilled cannoli shells (1/2 ounce each)*
1
teaspoon miniature chocolate chips or chopped pistachio nuts (optional)
*Cannoli shells can be found at Italian bakeries and delis or in the ethnic food aisles at some supermarkets. If shells are unavailable, serve filling in dessert dish with sugar wafer or other cookie.
PREPARATION:
- Beat cream in medium bowl at high speed of electric mixer until stiff peaks form; set aside.
- Place chocolate in small microwavable bowl; microwave on HIGH 1 to 2 minutes or until chocolate is melted, stirring at 30-second intervals.
- Combine sugar substitute, ricotta, vanilla and salt in medium bowl. Stir in melted chocolate. Fold whipped cream into mixture.
- Spoon or pipe 1/4 cup mixture into each cannoli shell. Garnish with chocolate chips or crushed pistachio nuts, if desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Serving Size:
1 cannoli
Fiber
1 g
Carbohydrate
12 g
Cholesterol
46 mg
Saturated Fat
10 g
Total Fat
18 g
Calories from Fat
72 %
Calories
230
Protein
3 g
Sodium
23 mg
DIETARY EXCHANGE:
Fat
3
Starch
1
