Cannoli Cream

[Guest guest]

this is the first of the last 3 I have formatted from this book-

 

 

* Exported from MasterCook *

 

Cannoli Cream

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces silken tofu -- (16 to 19 oz) drained

1/2 cup soy cream cheese

1 cup confectioner's sugar

2 teaspoons fresh lemon juice

2 tablespoons chopped candied citron or golden raisins

1 teaspoon grated orange peel

1 teaspoon ground cinnamon

1 1/2 ounces dark chocolate -- chopped

1/4 cup chopped pistachios

 

Combine the tofu, cream cheese, sugar, and lemon juice in a food processor and

whirl until well blended.

 

Pour the tofu mixture into a medium bowl and mix in the citron, orange zest,

cinnamon, and chocolate.

 

Cover tightly and refrigerate for 2 hours before serving to let the flavors

mellow. (The dessert will keep for up to 3 days, covered tightly and

refrigerated.)

 

To serve, spoon into individual footed dessert dishes and sprinkle with the

pistachios.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 170 Calories; 3g Fat (16.3% calories from

fat); 1g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg

Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 2 1/2 Other

Carbohydrates.

 

NOTES : Italians often skip the cannoli shells and serve this creamy dessert in

a small dish, like a pudding. It is elegant enough for a dinner party and easy

enough to enjoy anytime.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0