Amazing Low Fat Cannoli

Total Time: 26 mins Preparation Time: 20 mins Cook Time: 6 mins

Ingredients

• 2 pints low-fat ricotta cheese or 2 pints fat-free ricotta cheese
• 1/3 cup sugar, to taste
• 1 teaspoon orange flower water
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon grated lemon, zest of
• 12 four inch wonton wrappers
• cooking spray
• 1 teaspoon cornstarch, dissolved in
• 1 teaspoon water
• 1 tablespoon melted butter
• 1 tablespoon chopped toasted pistachio nut
• 12 cannoli shells

Recipe

• 1 the night before place the ricotta in a yogurt strainer or cheesecloth or paper-towel lined strainer over a bowl.
• 2 drain overnight in the refrigerator.
• 3 discard the whey.
• 4 preheat the oven to 400 degrees.
• 5 lightly spray 12 cannoli tubes with spray oil.
• 6 starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube.
• 7 glue the opposite corner to the tube with a dab of cornstarch paste.
• 8 lightly spray the outside of the cannoli with oil.
• 9 roll the remaining wrappers the same way.
• 10 bake the cannoli until golden brown and crisp, about 4 to 6 minutes.
• 11 let cool slightly, then slide the pastry shells off the tubes onto a cake rack and let cool to room temperature.
• 12 brush with the melted butter.
• 13 prepare the filling.
• 14 in a large bowl combine the drained ricotta, sugar, orange flower water, vanilla, and lemon zest and whisk to mix.
• 15 correct the sweetness, adding sugar or orange flower water to taste.
• 16 transfer the filling to a piping bag fitted with a 1/2 inch star tip.
• 17 the recipe can be prepared several hours ahead to this stage.
• 18 just before serving, pipe the ricotta mixture into the pastry shells, adding filling from each end.
• 19 as you withdraw the piping tube, make a rosette at each end.
• 20 sprinkle the ends with chopped pistachios and serve at once.