Dessert

Cannoli--full fat is for Dessert.

Cannoli--full fat takes several minutes to prepare.

Cannoli--full fat takes several minutes to cook.

Cannoli--full fat makes 18 servings.

The ingredients for Cannoli--full fat are:

Filling recipe:
Ricotta Cheese, whole milk, .5 cup (remove)
Nestle Semi-Sweet Chocolate Chips, 10.7 tbsp (remove)
Heavy Whipping Cream, .5 cup, fluid (yields 2 cups whipped) (remove)
Granulated Sugar, .5 cup (remove)
Vanilla Extract, 1 tbsp (remove)

Shell recipe:
Egg, fresh, 0.50 large (remove)
Butter, unsalted, 1 tbsp (remove)
Cinnamon, ground, 0.50 tsp (remove)
Salt, 1 dash (remove)
Vanilla Extract, 1 tbsp (remove)
White Wine, 3 fl oz (remove)
Granulated Sugar, 1 tsp (remove)
Flour, white, 1 cup (remove)

Here is how you make Cannoli--full fat:

Shells:Combine the dry ingredients and mix in the butter and Marsala until you get a stiff, smooth dough. Form the dough into a ball, wrap with plastic wrap and refrigerate for 2 to 3 hours.2. When you're ready to make the shells, place enough oil in a fry pan so that the cannoli shells will be able to be covered completely when frying. Dip each of the metal cannoli forms in oil and set on rack. Heat oil to 350?F. You'll need to use a thermometer because it's important that the oil is right around that temperature. Too hot, and you'll burn the shells. Too cool and the shells will turn out greasy and soft.3. Remove dough from refrigerator and cut into four pieces. Start with one piece and roll it out on a floured surface until very thin- as thin as you can get it without having it tear apart. If you have a pasta rolling machine, roll it through several times until it is smooth and thin. (On my KA pasta machine attachment, I used #4 on my machine.4. Once your dough is rolled out, cut out 4-inch circles. I used the top of a plastic bowl that had a 4-inch diameter and it worked just fine. Wrap cut cannoli dough around metal form & brush edges with egg white to seal. Use tongs to set it in the heated oil. Let it fizzle for about 2 minutes, watching that it isn't getting too dark. Remove with tongs and set on rack to drain. Let cool a bit and then carefully slip shell off of the form. They will be thin and crispy, so you'll need to do so carefully, perhaps using folded up paper towels to help wiggle it off the form.Filling:Add chocolate chips to food processor and grind very fine.IN another bowl, beat the whipping cream, sugar, and vanilla until stiff and peaks form.Gently fold the whipped cream with the ricotta cheese. Add 2/3 of the chocolate chip mixture. put the other 1/3 in a bowl and set aside.Add mixture into the pipping bag or Ziploc bag and its ready to be piped into the shells.Pipe filling into cannoli. Dip each end of cannoli fillings into chocolate chip mixture that was set aside. Sprinkle with powdered sugar if desired and serve immediately. Serving Size:?6 cannolisNumber of Servings: 18Recipe submitted by SparkPeople user ADW1989.

The nutritional information for Cannoli--full fat is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 95.5

• Total Fat: 4.2 g
• Cholesterol: 19.4 mg
• Sodium: 19.4 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 0.2 g
• Protein: 1.8 g