| July Recipe - Cannoli Cookies |
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| Cannoli Cookies with Filling This recipe comes from Richard Simmons' book, Sweetie Pie. It has some really great lower fat lower calorie deserts. If anyone is interested in one, email us. They have them here in our area for $1. |
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Cannoli Cookies 2 large egg whites 1/3 cup packed light-brown sugar 1 tbs. canola oil 1 tbs 70% buttermilk-begetable oil spread melted 1/2 teaspoon pure vanilla extract 1/3 cup + 1 tbs. all purpose flour Filling 1/2 cup part-skim ricotta cheese 3 tbs. nonfat cream cheese at room temperate 3 tbs. confectioner's sugar 1 tsp. pure vanilla extract 3/4 teaspoon grated orange zest pinch ground nutmeg 1/2 cup frozen reduced-fat nondairy whipped topping thawed 1 1/2 tbs. semisweet mini chocolate chips |
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| 1. Preheat oven to 375. Lightly coat baking
sheet with nonstick cooking spray. 2. Make cookies: In medium bowl, whisk together egg whites, sugar, oil, vegetable oil spread, and vanilla, until sugar dissolves. Whisk in flour until smooth. Onto prepared baking sheet, spoon 3 mounds, using 2 teaspons of batter for each spacing mounds about 4 inches apart. With back of spoon, spread each mound into 3 1/2-inch around. 3. Bake in 375 degree oven until turning golden around the edges, 5 to 6 minutes. Using a metal spatula, immediate loosen 1 cookie from the sheet and shape into tube form. Place cookie tube, seam side down, on work surface and let cool completely. Repeat with remaining 2 cookis on sheet. Repreat with remaining batter, cooling and wiping a baking shee previously used and recoating with cooking spray. Cookies can be stored in airthight container for up to 3 days. If necessary, cookies can be recrisped in a 300 degree oven for 3 minutes. *****When we make regular cannolis we use a metal form to make the shapes relatively uniform. These work best by using a rounded metal utensil handle until they are almost set. Start out with two at a time and then move up to three as they sometimes cool flat. You can reduce the recipe calorie count even more by using splenda for baking and a reduced fat margarine. ****** 4. Make filling: In medium bowl, with electric mixer on medium speed, beat together ricotta, cream cheese, confectioner's sugar (or splenda for backing), vanilla, orange zest and nutmeg. Fold in whipped topping and chocolate chips. Spoon into pastry bag fitted with wide round tip or into small plastic food storage bag with 1/2 inch of the corner snipped off. Pipe filling into cannoli shells. Serve immediately. |
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Makes 15 cocktail size cookies
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