Almond Cannoli with Lemon-Basil Ricotta Cream Filling

Carb. per serving 18 g

Servings 8 (1 filled cannoli each)

Prep 30 minutes

Bake 5 minutes per batch

• 2 egg whites
• ⅓ cup sugar*
• 3 tablespoons flour
• 3 tablespoons ground almonds
• ⅛ teaspoon salt
• 2 tablespoons olive oil or almond oil
• ½ teaspoon vanilla
• 3 ounces reduced-fat cream cheese (Neufchâtel), softened
• 2 tablespoons honey
• 2 teaspoons finely shredded lemon peel
• 1¼ cups light or part-skim ricotta cheese
• 2 tablespoons snipped fresh basil
•   Lemon peel strips and small fresh basil leaves (optional)

1. Preheat oven to 375°F. For cannoli,** line two cookie sheets with parchment paper; set aside. In a medium bowl use a rotary beater to beat egg whites until foamy. Add sugar and beat for 1 minute. Sprinkle with flour, almonds, and salt. Fold together gently. Drizzle with oil and vanilla. Fold together gently. Drop batter evenly into eight mounds, putting four mounds on each cookie sheet and separating the mounds by about 4 inches. Spread each mound to a 6-inch circle.

2. Bake one cookie sheet for 5 to 6 minutes or until bottoms of cookies are lightly browned. Immediately loosen cookies from cookie sheet. Turn over and wrap around metal cannoli forms or the straight metal handle of a whisk. Cool slightly and remove from cones or handle while still warm. Cool on a wire rack, seam sides down. (If cookies become too stiff to roll, return briefly to oven to soften.) Repeat with remaining cookie sheet.

3. For filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in honey and lemon peel until smooth. Stir in ricotta cheese and basil.

4. To serve, pipe or spoon cheese mixture into cooled cannoli shells. If desired, garnish with lemon peel strips and/or basil leaves. Serve immediately.

*Sugar Substitutes: We do not recommend using a sugar substitute for this recipe.

**Test Kitchen Tip: If desired, omit Steps 1 and 2 and substitute 8 full-size or 16 miniature purchased cannoli shells for the homemade shells. Prepare filling and fill shells as directed.

Make-Ahead Directions: Prepare cannoli shells and filling as directed through Step 3. Place shells in an airtight container and store at room temperature for up to 3 days. Place filling in an airtight container and chill for up to 3 days. To serve, let filling stand at room temperature for 30 minutes to soften slightly. Fill and garnish shells as directed in Step 4.

Per serving: 172 cal., 9 g total fat (3 g sat. fat), 17 mg chol., 120 mg sodium, 18 g carb. (0 g fiber, 15 g sugars), 6 g pro. Exchanges: 1 carb., 1 lean meat, 1.5 fat.