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    You are in: Home / Recipes / Cone-Oli Recipe
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    Cone-Oli

    Cone-Oli. Photo by Muffin Goddess

    1/3 Photos of Cone-Oli

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 50 mins

    50 mins

    5 hrs

    Chef PotPie's Note:

    Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.

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    Ingredients:

    Serves: 6

    Yield:

    cone-olis

    Units: US | Metric

    Directions:

    1. 1
      Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
    2. 2
      Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
    3. 3
      Cover and refrigerate until thick and cold, at least 1 hour.
    4. 4
      Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
    5. 5
      Dust the cones with confectioners' sugar.
    6. 6
      You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.

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    Ratings & Reviews:

    • on June 10, 2011

      55

      I wasn't sure what to expect since I don't recall ever having eaten a real cannoli, but these were very good. I used Creamy Ricotta Cheese (Homemade) instead of storebought ricotta, and I used light cream cheese. I omitted the pistachios (didn't have any, and don't really care for them anyhow). I did notice that the filled cones softened up by the time I finished taking a couple of photos, but I might not have drained my ricotta enough. No matter, though -- they weren't soggy, just not very crispy anymore. Now I'd like to try these with chocolate-dipped cones! Thanks for posting! Made for the Emerald City Shakers for ZWT7

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2011

      55

      I love cannoli, and these are a great substitute for the "real" thing! Very easy to make - I omitted the almond flavoring and orange zest and used extra vanilla. I also used Scharfenberger cocoa nibs as my chocolate morsels - yum! Made for ZWT7.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 26, 2011

      35

      thank you for posting this recipe, you beat me to it. next time i am going to substitute mini semi sweet morsels for the bittersweet chocolate and increase the ricotta cheese and eliminate the cream cheese.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cone-Oli

    Serving Size: 1 (81 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 205.5
     
    Calories from Fat 103
    50%
    Total Fat 11.5 g
    17%
    Saturated Fat 6.3 g
    31%
    Cholesterol 36.7 mg
    12%
    Sodium 99.4 mg
    4%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 0.4 g
    1%
    Sugars 9.8 g
    39%
    Protein 7.6 g
    15%

    The following items or measurements are not included:

    bittersweet chocolate

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