Yogurt Cheese Cannolis
To make this traditional dish a little lighter, we replaced the ricotta cheese with yogurt cheese.
Yields: 6 Cannolis
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Ingredients
| 6 | c | Stonyfield Organic Low Fat Plain Yogurt (to yield 2 cups yogurt cheese*) |
| 1⁄4 | c | granulated sugar |
| 3 | tbsp | orange liqueur |
| 1 | c | semisweet chocolate chips (finely chopped) |
| 6 | pizzelle shells |
Directions
*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.
Nutrition Information
|
250
CALORIES
|
9g
TOTAL FAT
|
6g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
250
80
|
||
| % Daily Value* | ||
| Total Fat | 9g | |
| Cholesterol | 5mg | |
| Total Carbohydrate | 39g | |
| Dietary Fiber | 2g | |
| Protein | 6g | |
| Calcium | 20% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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