Ice Cream Cone Cannoli
No Pastry bag? Snip about 1/2" from corner of a plastic food storage bag and use that instead!
1/2 cup plus 2 tablespoons mini semisweet chocolate chips
8 pointed sugar ice-cream cones
2 tablespoons finely chopped pistachios
1 package (8 oz.) cream cheese
1 cup whole-milk ricotta cheese
1-1/2 cups confectioners' sugar
1/4 teaspoon almond extract
strawberries, optional
Line jellyroll pan with wax paper. In very small microwave safe bowl, microwave 1/2 cup chocolate chips on High, in 10-second intervals, stirring until melted. Dip 1-1/2" of top of each ice cream cone into chocolate, then immediately sprinkle with pistachios; set on wax paper to harden.
On medium speed, beat cream cheese, ricotta, sugar and extract until smooth, about 1 minute. Transfer to pastry bag fitted with medium star tip. Pipe filling into cones; sprinkle tops with remaining chips. Chill at least 30 minutes. If desired, serve with strawberries.
Servings: 8
Calories: 370
Protein: 8 g.
Fat: 20 g. (12 g. saturated)
Trans fat: 0 g.
Chol.: 47 mg.
Carbs.: 43 g.
Sodium: 144 mg.
Fiber: 1 g.
Sugar: 34 g.
Kitchen time: 20 minutes
Total time: 50 minutes
Wish I could post a photo of these. What a quick and simple way of doing this. I can also see using your family recipe for cannoli filling.
Gay
No Pastry bag? Snip about 1/2" from corner of a plastic food storage bag and use that instead!
1/2 cup plus 2 tablespoons mini semisweet chocolate chips
8 pointed sugar ice-cream cones
2 tablespoons finely chopped pistachios
1 package (8 oz.) cream cheese
1 cup whole-milk ricotta cheese
1-1/2 cups confectioners' sugar
1/4 teaspoon almond extract
strawberries, optional
Line jellyroll pan with wax paper. In very small microwave safe bowl, microwave 1/2 cup chocolate chips on High, in 10-second intervals, stirring until melted. Dip 1-1/2" of top of each ice cream cone into chocolate, then immediately sprinkle with pistachios; set on wax paper to harden.
On medium speed, beat cream cheese, ricotta, sugar and extract until smooth, about 1 minute. Transfer to pastry bag fitted with medium star tip. Pipe filling into cones; sprinkle tops with remaining chips. Chill at least 30 minutes. If desired, serve with strawberries.
Servings: 8
Calories: 370
Protein: 8 g.
Fat: 20 g. (12 g. saturated)
Trans fat: 0 g.
Chol.: 47 mg.
Carbs.: 43 g.
Sodium: 144 mg.
Fiber: 1 g.
Sugar: 34 g.
Kitchen time: 20 minutes
Total time: 50 minutes
Wish I could post a photo of these. What a quick and simple way of doing this. I can also see using your family recipe for cannoli filling.
Gay