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Receta Low Fat Cannoli With Raspberry Sauce
by Global Cookbook

Low Fat Cannoli With Raspberry Sauce
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  Raciónes: 6

Ingredientes

  • 2 ct , (15 ounce) nonfat ricotta cheese
  • 12 x Wonton, (4 in.) wrappers Butter-flavored cooking spray
  • 1 tsp Cornstarch dissolved in 1 tsp water, (for paste)
  • 6 Tbsp. Sugar
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Almond extract
  • 3 c. Fresh raspberries
  • 2 Tbsp. Confectioners' sugar, up to 4
  • 2 tsp Lemon zest
  • 1 Tbsp. Minced, lightly toasted pistachio nuts

Direcciones

  1. 0.4 Degrees F for 18 Cholesterol
  2. Drain ricotta 6 to 8 hrs
  3. Preheat oven to 400 degrees F. Lightly spray 12 cannoli tubes with cooking spray. Starting at corners, wrap wontons around tubes. Glue with dab or possibly cornstarch paste. Lightly spray outsides of cannoli. Place on a baking sheet and bake till golden and crisp, about 4 to 6 minutes. Allow to cold slightly, then slide pastry off tubes. Cold on a wire rack.
  4. Filling: In a large bowl, whisk ricotta, sugar, and extracts. Set aside or possibly transfer to a pastry bag fitted with a 1/2-in. star tip.
  5. Sauce: Puree raspberries in a food processor. Strain puree through a sieve into a bowl. Whisk in confectioners' sugar and lemon zest. (Recipe can be prepared several hrs in advance up to this stage.)
  6. Using pastry bag or possibly tsp., insert 1/4 c mix into each shell. Sprinkle ends with minced pistachios. To serve, ladle raspberry sauce onto dessert plates.
  7. Place 2 cannoli on each plate atop raspberry sauce and serve immediately.
  8. Serves 6.