Cannoli Filling
Yield
25 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ricotta cheese
|
|
| 1 ½ | cups |
powdered sugar
|
|
| 4 | teaspoons |
vanilla extract
|
|
| ½ | cup |
citron
|
|
| ½ | cup |
orange zest
candied |
*
|
| 4 | ounces |
chocolate
sweet |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ricotta cheese
|
|
| 355 | ml |
powdered sugar
|
|
| 2E+1 | ml |
vanilla extract
|
|
| 118 | ml |
citron
|
|
| 118 | ml |
orange zest
candied |
*
|
| 115.6 | ml/g |
chocolate
sweet |
|
Directions
Process ricotta, powdered sugar and vanilla in food processor until smooth.
Add citron, peel, and broken up chocolate and process with short bursts just until chopped.
Use to fill cannoli shells, garnishing ends with finely chopped almonds or other nuts.
Variations: Fluffy Riccota Filling: Fold in 1 cup heavy cream, beaten until stiff.
Pistachio Filling: To either of the above fillings add a few drops of green food coloring to tint pale green.
Garnish ends of filled shells with chopped pistachio nuts.
