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.
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.
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
LOW CARB NEAPOLITAN PARFAITS
Steps:
- With an electric mixer on high, whip the heavy cream in a bowl just until frothy and add in the 1/3 cup sugar substitute and vanilla and continue to whip just a little more to blend; do not whip all the way to soft peaks yet. Put half of the partially whipped mixture into another bowl and finish whipping it on high speed until stiff peaks form. Be careful not to overwhip, or the cream will break. Set aside the vanilla cream.
- To the first bowl with the other half of the partially whipped cream mixture, add in the cocoa powder and 2 tablespoons more sugar substitute and finish whipping on high until stiff peaks form, again being careful not to over-whip. This is the chocolate cream.
- In each of 4 parfait glasses, layer a couple spoonfuls of chocolate cream, followed by some fresh strawberry slices, and top it with a couple spoonfuls of fresh vanilla cream. Chill completely before serving. Garnish with a strawberry fan and sprig of fresh mint.
Nutrition Facts : Calories 233 calorie, Fat 23 grams, SaturatedFat 14 grams, Carbohydrate 9 grams, Fiber 2 grams
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
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
Steps:
- In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
- Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
- Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
- To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
CANNOLI WITH AMARETTO FILLING
Make and share this Cannoli with Amaretto Filling recipe from Food.com.
Provided by tranch
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- SHELLS: Combine flour, salt and sugar in a medium bowl.
- Cut in butter until mixture resembles coarse meal.
- Stir in beaten egg.
- Gradually stir in wine, mixing well.
- Shape dough into a ball, cover and refrigerate 30 minutes.
- Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
- Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
- Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
- Moisten seam with water to seal.
- Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
- Fry cannoli shells one minutes, or until golden brown.
- Drain on paper towels and cool about 5 seconds.
- Remove the form and cool cannoli shells completely.
- FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
- Put ricotta in a processor and process until smooth.
- Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
- Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
- Pipe, or spoon. filling into shells.
- Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
- NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.
Nutrition Facts : Calories 268.6, Fat 14.7, SaturatedFat 9.1, Cholesterol 46.3, Sodium 117.5, Carbohydrate 29.9, Fiber 1.8, Sugar 11.1, Protein 6
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