Easy Low Fat Cannoli with raspberry sauce Recipe

Yield:

6 Servings

Ingredients:

2	c	(15 oz) nonfat ricotta ricotta cheese
12		Wonton; (4 in.) wrappers
		Butter-flavored cooking spray
1	ts	cornstach
		dissolved in 1 tsp water; (for paste)
6	tb	sugars sugar
1/2	ts	vanilla extract
1/4	ts	Almond extract
3	c	Fresh raspberries
2	tb	Confectioners' sugar; up to 4
2	ts	lemon zest
1	tb	Chopped; lightly toasted pistachio nuts

Preparation for Low Fat and Healthy Cannoli with raspberry sauce Recipe:

1. Drain ricotta 6 to 8 hours
2. 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 cornstarch paste. Lightly spray
outsides of cannoli. Place on a baking sheet and bake until golden brown
and crisp, about 4 to 6 min. Allow to cool slightly, then slide pastry off
tubes. Cool on a wire rack.
3. Filling: In a large bowl, whisk ricotta, sugar, and extracts. Set aside
or transfer to a pastry bag fitted with a 1/2-in. star tip.
4. 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 hours in advance up to this stage.) 5. Using pastry
bag or teaspoon, insert 1/4 c mixture into each shell. Sprinkle ends with
chopped pistachios. To serve, ladle raspberry sauce onto dessert plates.
Place 2 cannoli on each plate atop raspberry sauce and serve immediately.

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