Chocolate Cannoli
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Chocolate Cannoli
YIELD Makes 8 servings
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INGREDIENTS
| 1 | cup heavy cream |
| 1 | square (1 ounce) unsweetened chocolate |
| 2/3 | cup sucralose-based sugar substitute |
| 1/3 | cup whole milk ricotta cheese |
| 1 | teaspoon vanilla or almond extract |
| 1/4 | teaspoon salt |
| 8 | unfilled cannoli shells (1/2 ounce each)* |
| 1 | teaspoon miniature chocolate chips or chopped pistachio nuts (optional) |
PREPARATION:
- Beat cream in medium bowl at high speed of electric mixer until stiff peaks form; set aside.
- Place chocolate in small microwavable bowl; microwave on HIGH 1 to 2 minutes or until chocolate is melted, stirring at 30-second intervals.
- Combine sugar substitute, ricotta, vanilla and salt in medium bowl. Stir in melted chocolate. Fold whipped cream into mixture.
- Spoon or pipe 1/4 cup mixture into each cannoli shell. Garnish with chocolate chips or crushed pistachio nuts, if desired.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1 cannoli |
| Fiber | 1 g |
| Carbohydrate | 12 g |
| Cholesterol | 46 mg |
| Saturated Fat | 10 g |
| Total Fat | 18 g |
| Calories from Fat | 72 % |
| Calories | 230 |
| Protein | 3 g |
| Sodium | 23 mg |
DIETARY EXCHANGE:
| Fat | 3 |
| Starch | 1 |
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