Weight Watchers Cannoli 2011

Weight Watchers Cannoli 2011. Using a fork, drizzle the chocolate over the cannoli. Stir completely until melted and smooth. Microwave on high, stirring every 20 seconds, until chocolate is almost melted. Place remaining 2 tbsps of chocolate chips and the 1tsp of butter into a small microwaveable bowl.

Pipe ricotta filling into the shells from both ends. Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large plain tip. Refrigerate until ready to serve. Stir in 2 tbsps of the chocolate chips.

In a large bowl cream together the cheese sugar and vanilla extract with and electric mixer on medium speed until well blended. Gently slide off baking sheet onto a plate. Remove from oven and let stand 3 minutes or until the shells have cooled and are crisp. Bake for 5-7 minutes or until the cannolis are set and slightly brown at the edges.

Place the shells, seam side down, on the greased baking sheets. Repeat to make 16 shells. Shape into a tube by curling opposite corners around a Cannoli mold (I used a tiny funnel). Brush both sides of wonton skin with butter and then sprinkle with a little cinnamon.

Cannoli Siciliani 2011

Cannoli Siciliani 2011. Garnish ends of each cannoli with candied fruit and dust the cannoli with icing sugar. Using a piping bag, pipe filling into each shell, starting at the middle and working out towards each end. Mix thoroughly. Add chocolate.

To make filling, whip up ricotta and sugar until creamy. Cannoli Filling 1. Drain on paper towels, let cool and remove the molds from the cannoli. Carefully immerse, a few at a time, into the hot oil and fry until golden and crisp.

Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Heat oil to 350° F. 2. Re-roll scrap dough to form more circles.

Cut out 5 inch wide circles and cover. Roll out dough, on a lightly floured surface, to 1/8 inch thickness. Cover with plastic wrap and let rest at room temperature for an hour. Then gradually work in water and wine to form a compact dough. To make shells, mix together the dry ingredients and cut in margarine until evenly blended.