Name: Almond Cannoli with Lemon-Basil Ricotta Cream Filling
Total time: 45 min
Ingredients: 2 egg whites; ⅓ cup sugar (see Tips); 3 tablespoons all-purpose flour; 3 tablespoons ground almonds; ⅛ teaspoon salt; 2 tablespoons olive oil or almond oil; ½ teaspoon vanilla; 3 ounces reduced-fat cream cheese (Neufchatel), softened; 2 tablespoons honey; 2 teaspoons finely shredded lemon peel; 1 ¼ cups light or part-skim ricotta cheese; 2 tablespoons snipped fresh basil; 8 Lemon peel strips; 8 leaves Small fresh basil leaves

Directions

Step 1

To prepare cannoli: Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. In a medium mixing bowl use a rotary beater to beat egg whites until foamy. Add sugar and beat for 1 minute. Sprinkle with flour, almonds and salt. Fold together gently. Drizzle with oil and vanilla. Fold together gently.

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Step 2

Drop batter evenly into 8 mounds, putting 4 mounds on each cookie sheet and separating the mounds by about 4 inches. Spread each mound to a 6-inch circle.
Step 3

Bake one cookie sheet for 5 to 6 minutes or until bottoms of cookies are lightly browned. Immediately loosen cookies from cookie sheet. Turn over and wrap around metal cannoli cones or the straight metal handle of a whisk. Cool slightly and remove from cones or whisk handle while still slightly warm. Cool on a wire rack, seam side down. (If cookies become too stiff to roll, return briefly to the oven to soften.) Repeat with remaining cookie sheet.
Step 4

To prepare filling: In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in honey and lemon peel until smooth. Stir in ricotta cheese and basil.
Step 5

To serve, pipe or spoon cheese mixture into cooled cannoli shells. Garnish tops of shells with lemon peel strips and/or basil leaves if desired. Serve immediately.

Tips

Test Kitchen Tip: We do not recommend using a sugar substitute for this recipe.

Tips

Make Ahead Tip: Prepare cannoli shells and filling as directed. Place shells in an airtight container and store at room temperature up to 3 days. Place filling in an airtight container and chill up to 3 days. To serve, let filling stand at room temperature for 30 minutes to soften slightly. Fill and garnish shells as directed.

Nutrition Facts

Serving Size: 1 cannoli

Per Serving:

172 calories; protein 5.8g; carbohydrates 17.9g; dietary fiber 0.4g; sugars 15.1g; fat 8.5g; saturated fat 2.9g; cholesterol 17.2mg; vitamin a iu 187.1IU; vitamin c 0.8mg; folate 12.1mcg; calcium 84.2mg; iron 0.3mg; magnesium 9.2mg; potassium 54.5mg; sodium 120.4mg.

Exchanges:

1 other carb, 1 lean meat, 1 1/2 meat

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Ingredients

Directions

Tips

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Tips

Nutrition Facts