Citrus Ricotta Cannoli
|For cannoli shells|
|Butter||2 Tablespoon, melted and cooled|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
|Unbleached flour||1⁄3 Cup (5.33 tbs)|
|For citrus ricotta filling|
|Non fat ricotta cheese||15 Ounce (1 Container)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Grated lime rind||1 Teaspoon|
|Bittersweet chocolate||1 Ounce, finely chopped|
To make the cannoli shells: In a large bowl, blend the butter and sugar.
Add the egg whites, almond extract and vanilla; beat to combine.
Stir in the flour.Coat 2 baking sheets with no-stick spray.
Place 3 mounds of batter (1 tablespoon each) on each sheet; spread each mound into a very thin 4" circle.
Bake at 375° for 6 to 8 minutes, or until set.
Using a spatula, gently lift the cannoli off and wrap around thick dowels, a clean broom handle or cannoli molds; cool, then slide off the molds.
Repeat until the remaining batter is used up.
To make the citrus ricotta filling: In a medium bowl, use an electric beater to whip the ricotta with the sugar, orange rind, lemon rind, lime rind and vanilla.
Stir in the chocolate.
To assemble, spoon the filling into the cannoli shells.