Title: Wonton Cannoli
Categories: New, Text, Import
Yield: 1 Servings

24 Wonton skins
Peanut oil for deep frying
Coarsely ground unsalted
-pistachio nuts
Additional confectioners'
-sugar
Mint sprigs

----------------------------------FILLING----------------------------------
1 lb Lowfat Ricotta cheese,;
-beaten smooth
1/2 c Sifted confectioners' sugar
1 ts Pure vanilla extract
1/3 c Shaved semisweet chocolate

Heat oil in deep fryer to 375. Work with 6 wonton skins at a time. Keep
remainder well wrapped in waxed paper and draped with lightly dampened
towel. Place a wonton skin on work surface and set a cannoli tube
diagonally across center of it. If you don't have a cannoli tube, form a
tube with some aluminum foil. Bring sides of skin up over tube. Seal
overlapping tips with a dab of water. Form wonton skins around remaining 5
tubes. Cook, 2 tubes at a time, seam side down in hot oil, for 30 seconds
or just until golden. Remove with tongs and drain on paper toweling. While
shells are still hot, gently push them off tubes with a small metal spatula
and your fingers. Repeat with remaining skins and be sure tubes cool
completely before wrapping with skins.

Filling: Combine ricotta, confectioners' sugar, Vanilla and chocolate.
Cover and chill 2 hours or overnight. To serve: spoon filling into cannoli
shells. A pastry bag will be very helpful here, or cut a corner off of a
sandwich bag and squeeze the mixture out of it. Dip each end of filling in
pistachios. Arrange on serving plate. Sift additional sugar over each and
garnish with mint sprigs.
Recipe By :THE DESSERT SHOW SHOW #DS3024

Posted to MC-Recipe Digest V1 #263

Date: Sun, 27 Oct 1996 21:14:58 -0500

From: Meg Antczak