Yogurt Cheese Cannolis
To make this traditional dish a little lighter, we replaced the ricotta cheese with yogurt cheese.
|6||c||Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups yogurt cheese*)|
|1||c||semisweet chocolate chips (finely chopped)|
*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from 6 cups of yogurt for 3-6 hours in the refrigerator. This should yield 2 cups of yogurt cheese.
Combine yogurt cheese, sugar and orange liqueur and using a wire whisk, mix well.
The mixture must be stiff enough so that it will hold its shape when filling the pizzelle shells.
Fold in the chocolate chips.
Load filling into a pastry bag and fill each shell.
Decorate the outside of the cannoli shell using chopped pistachio nuts.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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