Try our version of the classic Italian dessert, Cannoli Icebox Cake. The ricotta cheese provides a good source of calcium.
1 15-ounce container non-fat ricotta cheese
1/2 cup powdered sugar
1 teaspoon almond extract
1 envelope unflavored gelatin 1/4 cup water
1/2 cup miniature semi-sweet chocolate chips
1 cup vanilla lowfat yogurt
30 squares low fat honey grahams
2 cups thawed fat free Cool Whip whipped topping
Place ricotta cheese, sugar and almond extract in food processor container; cover. Process until smooth.
Sprinkle gelatin over 1/4 cup cold water; let stand 1 to 2 minutes. Heat on low heat until gelatine dissolves. Pour gelatine into ricotta mixture while processor is running.
Reserve 1 tablespoon chocolate chips. Fold in yogurt and remaining chocolate chips. Refrigerate until mixture thickens, about 30 minutes.
Spread 2 tablespoons cannoli cream on each of the grahams. Stack grahams; stand on edge on serving platter to make a 14-inch loaf. Frost with whipped topping; garnish with reserved 1 tablespoon chocolate chips.
Refrigerate 4 to 6 hours or overnight. Slice loaf at 45-degree angle.
Extra: Garnish with toasted sliced almonds.
Recipe makes 14 servings.
Serving size: 1 slice
Calories: 180; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 160mg; Carbohydrates: 30g; Fiber: 2g; Protein: 7g; Sugars: 18g
Diet Exchange: 2 Starch, 1/2 Fat
Super Summer Treat
Cannoli Blend Milkshake: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners' sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.
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