Amazing Low Fat Cannoli Recipes

CANNOLI

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

AMAZING LOW FAT CANNOLI

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.

LOW CARB CANNOLI PARFAITS

Steps:

• Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.
• While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.
• Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.

KID CANNOLI

Steps:

• Blend cream cheese, powdered sugar, and vanilla until smooth.
• Stir in chocolate chips.
• Pipe into ice cream cones using a ziploc bag with a small hole in one corner.