Carrabba's Mini Cannoli
Cannolis stuffed with cream cheese, mini choc0late chips, and pistachio nuts.
Yield
8 servingsPrep
5 minCook
0 minReady
8 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
ricotta cheese
|
|
| ¼ | cup |
powdered sugar
+ extra for dusting |
|
| ¼ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | cup |
mini chocolate chips
|
*
|
| ¼ | cup |
pistachio nuts
finely chopped + more for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
ricotta cheese
|
|
| 59 | ml |
powdered sugar
+ extra for dusting |
|
| 1.3 | ml |
vanilla extract
|
|
| 1.3 | ml |
cinnamon
|
|
| 59 | ml |
mini chocolate chips
|
*
|
| 59 | ml |
pistachio nuts
finely chopped + more for garnish |
|
Directions
Using a mixer with a wire whip, mix the ricotta and the powdered sugar on a slow speed, about 2 minutes.
Add vanilla, cinnamon, and chocolatechips.
Continue to mix on slow until well blended, about 20 seconds.
Chill mixture.
Spoon mixture into pastry bag.
Pipe the stuffing into 8 small cannoli shells.
Be sure to fill from end to end. Place the filled shells on a plate and sprinkle the ends with the chopped pistachios.
Lightly dust the cannolis with powdered sugar.
