Fresh Fruit with Cannoli Cream

recipe
Prep: 12 minutes

In traditional cannoli, a well-known Sicilian dessert, pastry tubes ("pipes") are deep-fried and filled with sweet ricotta cream. We eliminated the time-consuming pastry, greatly reducing the calories and fat. But we kept the best part--the cannoli cream--and spooned it over fresh fruit.

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Yield:

6 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 123
Fat 3.5 g
Satfat 1.5 g
Protein 3.3 g
Carbohydrate 20 g
Fiber 2.2 g
Cholesterol 8 mg
Iron 0.4 mg
Sodium 51 mg
Calcium 50 mg

Ingredients

1/3 cup part-skim ricotta cheese
2 1/2 tablespoons tub-style light cream cheese, softened
2 1/2 tablespoons orange marmalade
1/8 teaspoon vanilla extract
3/4 cup frozen fat-free whipped topping, thawed
1 1/2 cups sliced fresh strawberries
1 cup fresh blueberries
2 medium kiwifruit, peeled and diced
1 tablespoon grated semisweet chocolate
2 tablespoons sliced almonds, lightly toasted

Preparation

1. Combine first 4 ingredients in a large bowl. Fold whipped topping into ricotta mixture.

2. Combine strawberries, blueberries, and kiwifruit in a bowl, toss gently.

3. Spoon about 1/2 cup fruit into each of 6 dessert dishes; top each serving with 3 tablespoons cannoli cream, 1/2 teaspoon grated semisweet chocolate, and 1 teaspoon sliced almonds.

Note:

Caroline Grant,

Oxmoor House Healthy Eating Collection

June 2006
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