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Cannoli Siciliana Parfait

Submitted by: Mary on 06/16/2004
2144 views
2.55 avg rating
152 votes
 
 
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Ingredients

CHOCOLATE CHIPS:

1 oz Unsweetened chocolate, chopped
1/2 C Splenda granular
1 T Hot water
1 T Heavy cream
Cannoli Cream:

1 C Heavy cream
1/3 C Splenda granular
1/4 t Almond extract
1 t Vanilla extract
1/3 C Full fat ricotta cheese

1 C Chopped pistachio nuts

Directions

Place the unsweetened chocolate in a heat-proof bowl and melt over a saucepan of simmering water. Whisk in splenda and thin with the hot water and heavy cream. Whisk to blend thoroughly. Remove from heat, spread on a plate and place in the freezer for about 10 minutes. Cut into small chunks after chilling. While the chocolate is chilling, make the cannoli cream.



With an electric mixer on high, whip heavy cream just until frothy, and then add splenda, almond and vanilla extracts. Continue to whip on high until stiff peaks form. Be careful not to over-whip or cream will break.



Gently fold in the ricotta cheese and almost all of the chilled chocolate chunks, saving a few chips for garnish. Divide cream into 4 servings, spoon 1/3 of each serving into a parfait glass, top with 1/4 cup chopped pistachios, spoon in 1/3 of cheese mixture, 1/4 cup pistachios, spoon the last 1/3 cheese mixture into glass and garnish with chocolate chunks and pistachios.



Refrigerate parfaits for at least 1 hour before serving.

Servings

4

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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