CANNOLI PUDDING
This subtly sweet blend from Kat Thompson of Prineville, Oregon lets you enjoy the taste of a traditional Italian dessert in mere minutes. "It makes any meal special," she promises.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat ricotta cheese until smooth. Stir in the chocolate chips, pecans, cherries, sugar and cream. Spoon into dessert dishes. Refrigerate until serving. Garnish with whole cherries if desired.
Nutrition Facts : Calories 354 calories, Fat 23g fat (12g saturated fat), Cholesterol 58mg cholesterol, Sodium 142mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 1g fiber), Protein 13g protein.
COOL CANNOLI PUDDING
This is super fast and super easy. If you love the traditional Italian cannoli, you will love this too :) Makes a pretty presentation also!
Provided by Karen..
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Beat the cheese until smooth.
- Stir in the remaining ingredients.
- Spoon into individual dessert dishes or custard cups.
- Refrigerate until ready to serve.
- Top with whole cherries, if desired.
Nutrition Facts : Calories 366.9, Fat 26.7, SaturatedFat 14.1, Cholesterol 71.9, Sodium 98.5, Carbohydrate 20.9, Fiber 1.3, Sugar 15.9, Protein 13.8
EASY CANNOLI LAYERED DESSERT
Bring our Easy Cannoli Layered Dessert to your next potluck. Made with fluffy whipped topping, creamy ricotta cheese and semi-sweet chocolate, this Easy Cannoli Layered Dessert will be the first dessert to disappear from the table!
Provided by My Food and Family
Categories Home
Time 4h40m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Mix graham crumbs, granulated sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate until ready to use.
- Whisk ricotta, powdered sugar and orange zest in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP and dried fruit; spread over crust.
- Beat pudding mixes, 3-1/4 cups milk and extract in bowl with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Top with grated chocolate. Refrigerate 4 hours.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
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.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
VANILLA/CHOCOLATE CUSTARD FILLING FOR CANNOLI
Make and share this Vanilla/Chocolate Custard Filling for Cannoli recipe from Food.com.
Provided by amandabliedung
Categories Dessert
Time 15m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Prepare basic cream puff recipe as above. Let cool.
- Heat milk in large heavy saucepan until bubbles appear around edge. Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed. Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring. Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
- Remove from heat. Stir in butter and vanilla. Place a piece of wax paper directly on surface of filling to prevent skin from forming.
- Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
- To make chocolate filling following the directions for Vanilla Custard Filling, adding 1tbs + 1tsp chocolate coco powder stirring until combine. Continue with rest of recipe. Fill puffs just before serving.
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