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Fresh Apricot Cannoli

Healthycooking's picture
Ingredients
  Ripe apricots 4 Large
  Low fat ricotta cheese 1 Cup (16 tbs)
  Honey 8 Teaspoon (2 tablespoons plus 2 teaspoons)
  Grated sweet baking chocolate 2 Tablespoon
  Cinnamon 1 Dash
  Chopped pistachio nuts 2 Tablespoon
Directions

Halve the apricots and remove the pits.
(It's not necessary to peel them.) Whip the ricotta until it is quite creamy, beating in 2 tablespoons of the honey.
Stir in the chocolate and cinnamon.
Place 4 apricot halves in dessert dishes.
Spoon 1/4 cup of ricotta filling on each.
Top with the remaining apricot halves.
Gently press pistachios around the sides of the filling.
Drizzle the apricots with the remaining honey, 1/2 teaspoon each.
Refrigerate until serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Method: 
Pressing
Dish: 
Sandwich
Ingredient: 
Apricot
Interest: 
Quick

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 923 Calories from Fat 424

% Daily Value*

Total Fat 50 g76.4%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 76.3 mg25.4%

Sodium 319.6 mg13.3%

Total Carbohydrates 97 g32.3%

Dietary Fiber 14.3 g57.3%

Sugars 63.9 g

Protein 42 g84.8%

Vitamin A 137.8% Vitamin C 52.9%

Calcium 77.6% Iron 49.5%

*Based on a 2000 Calorie diet

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Fresh Apricot Cannoli Recipe