Amazing Low Fat Cannoli

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READY IN: 26mins
YIELD: 12 cannoli
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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