Chocolate Chip Cannoli Recipe | MyRecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Robert Landolphi
Cannoli on a gluten-free diet are practically unheard of. This version, made with gluten-free pizzelles, can be enjoyed by everyone. Add additional chocolate minichips on the ends for garnish, if you like.
Ingredients
1 cup part-skim ricotta cheese
1/2 cup powdered sugar
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup semisweet chocolate minichips
12 Pizzelles prepared using Cannoli Shell Variation
Instructions
Place colander in a 2-quart glass measuring cup or medium bowl. Line colander with 3 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon ricotta cheese into colander. Gather edges of cheesecloth; tie securely. Refrigerate 12 hours. Spoon drained cheese into a large bowl; discard liquid.
Add powdered sugar, cream cheese, cornstarch, lemon rind, vanilla, and cinnamon to drained ricotta; beat with a mixer at medium speed until combined. Fold in chocolate minichips; cover and chill until ready to assemble cannoli.
Spoon ricotta mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 1 tablespoon into each end of prepared cannoli shells. Serve immediately.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment