1 cup part-skim ricotta cheese
1/2 cup powdered sugar
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup semisweet chocolate minichips
12 Pizzelles prepared using Cannoli Shell Variation
Preparation
1. Place colander in a 2-quart glass measuring cup or medium bowl. Line colander with 3 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon ricotta cheese into colander. Gather edges of cheesecloth; tie securely. Refrigerate 12 hours. Spoon drained cheese into a large bowl; discard liquid.
2. Add powdered sugar, cream cheese, cornstarch, lemon rind, vanilla, and cinnamon to drained ricotta; beat with a mixer at medium speed until combined. Fold in chocolate minichips; cover and chill until ready to assemble cannoli.
3. Spoon ricotta mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 1 tablespoon into each end of prepared cannoli shells. Serve immediately.
source : http://www.myrecipes.com
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