BLACK FOREST CANNOLI PARFAITS
My family loves cannoli, but I don't love making the shells. This parfait is an easy way to enjoy the flavor without spending time baking the shells. -Anna Ginsberg, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside., In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool., Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips., Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.,
Nutrition Facts : Calories 300 calories, Fat 9g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 291mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 2g fiber), Protein 10g protein.
LOW CARB CANNOLI PARFAITS
Steps:
- Place the unsweetened chocolate in a heatproof bowl and melt over a saucepan of simmering water. Whisk in sugar substitute and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate, and place in the freezer for about 10 minutes. Cut into small chunks after chilling.
- While the chocolate is chilling, make the cannoli cream. With an electric mixer on high, whip heavy cream just until frothy, and then add sugar substitute and almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip, or cream will break.
- Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Spoon cannoli cream into parfait glasses, top with remaining chocolate chips, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 312 calorie, Fat 30 grams, SaturatedFat 19 grams, Carbohydrate 8 grams, Fiber 1 grams
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CANNOLI CREAM PARFAITS
A blend of ricotta cheese, whipped topping, orange juice, raisins, chocolate chips and apricots is layered with vanilla wafers for an Italian-style dessert.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix ricotta cheese, sugar, orange zest and juice in large bowl until well blended.
- Add whipped topping, chocolate chips, apricots and raisins; stir gently until well blended. Cover. Refrigerate at least 1 hour or up to 6 hours.
- Layer one half each of the cheese mixture and wafers in four dessert dishes; repeat layers.
Nutrition Facts : Calories 330, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 27 g, Protein 8 g
CANNOLI PARFAIT
Make and share this Cannoli Parfait recipe from Food.com.
Provided by GingerlyJ
Categories Breakfast
Time 3h
Yield 2 parfaits, 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the strawberries and amaretto. Cover and refrigerate at least 3 hours or overnight.
- In a large bowl, whip the cream with the confectioners' sugar until soft peaks form (tips curl). In a medium bowl, stir half of the whipped cream into the ricotta to lighten it. Gently fold in the remaining whipped cream and cinnamon. Fold the pistachios into cream mixture.
- Place a layer of crushed amaretti cookies in each of 4 parfait glasses. Top each with a layer of strawberry slices and then cannoli cream. Repeat layering. If desired, top with miniature chocolate chips.
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5/5 (2)Category DessertCuisine ItalianTotal Time 15 mins
- In a large mixing bowl, whisk ricotta until smooth. Add sifted sugar, cinnamon, and allspice, then whisk until combined. Set aside.
- In the bowl of a stand mixer fitted with whisk attachment, whip heavy cream until stiff peaks form.
- Add whipped cream to ricotta and gently fold until just mixed. Carefully stir in ⅓ cup of chocolate shavings or mini chocolate chips.
- Layer the base of your small jars (or one larger container) with an equal mix of crushed cannoli shells or chips and shaved chocolate, reserving some as garnish. Fill jars almost to the top with cannoli cream. Garnish with more crushed cannoli chips and chocolate. Refrigerate until ready to serve.
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