Try an Italian favorite without a lot of fuss. These cute little cups, filled with a rich cherry-cheese filling, are easy to assemble using wonton wrappers.
—MARIE SHEPPARD CHICAGO, IL
PREP: 35 MIN. • COOK: 5 MIN./BATCH • MAKES: 4 DOZEN
48 wonton wrappers
1/4 cup butter, melted
1/4 cup sugar
2 cups chopped hazelnuts, divided
1 carton (15 ounces) part-skim ricotta cheese
4 ounces cream cheese, softened
3 tablespoons confectioners’ sugar
1 tablespoon hazelnut liqueur, optional
1 teaspoon vanilla extract
2 jars (one 16 ounces, one 10 ounces) maraschino cherries, drained
1. Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
2. Bake at 350° for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.
3. In a large bowl, beat the ricotta, cream cheese, confectioners’ sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
4. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top each with a reserved cherry half.
TO MAKE AHEAD Wonton cups and ricotta filling can be made a day in advance. Store cooled wonton cups in an airtight container. Cover and refrigerate ricotta filling.
PER SERVING 1 cannoli cup equals 109 cal., 6 g fat (2 g sat. fat), 9 mg chol., 71 mg sodium, 13 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 fat.