Free Recipe Low-Fat Cannoli with Raspberry Sauce
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Low-Fat Cannoli with Raspberry Sauce Recipe
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
Low-Fat Cannoli with Raspberry Sauce Preparation
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. on Mar 19, 1998
Cooking Temperature:
Recipe Serves: 6
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