Make and share this Amazing Low Fat Cannoli recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 26m
Yield 12 cannoli
Number Of Ingredients 12
Steps:
- The night before place the ricotta in a yogurt strainer or cheesecloth or paper-towel lined strainer over a bowl.
- Drain overnight in the refrigerator.
- Discard the whey.
- Preheat the oven to 400 degrees.
- Lightly spray 12 cannoli tubes with spray oil.
- Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube.
- Glue the opposite corner to the tube with a dab of cornstarch paste.
- Lightly spray the outside of the cannoli with oil.
- Roll the remaining wrappers the same way.
- Bake the cannoli until golden brown and crisp, about 4 to 6 minutes.
- Let cool slightly, then slide the pastry shells off the tubes onto a cake rack and let cool to room temperature.
- Brush with the melted butter.
- Prepare the filling.
- In a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix.
- Correct the sweetness, adding sugar or orange flower water to taste.
- Transfer the filling to a piping bag fitted with a 1/2 inch star tip.
- The recipe can be prepared several hours ahead to this stage.
- Just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end.
- As you withdraw the piping tube, make a rosette at each end.
- Sprinkle the ends with chopped pistachios and serve at once.
Nutrition Facts : Calories 58.1, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.3, Sodium 52.6, Carbohydrate 10.6, Fiber 0.2, Sugar 5.6, Protein 0.9
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