Average Rating: 4.714285TOTAL TIME: Prep: 25 min. + chilling
YIELD: 8 servings.Ingredients
- 1 package (4 ounces) cannoli shells
- 1/2 cup sugar
- 1/2 cup graham cracker crumbs
- 1/3 cup butter, melted
FILLING: - 2 packages (8 ounces each) cream cheese, softened
- 1 cup confectioners' sugar
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon ground cinnamon
- 3/4 cup part-skim ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup miniature semisweet chocolate chips
- Chopped pistachios, optional
Instructions
- 1. Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
- 2. Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
- 3. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
Nutrition Facts
1 piece: 548 calories, 36g fat (20g saturated fat), 88mg cholesterol, 292mg sodium, 51g carbohydrate (38g sugars, 1g fiber), 8g protein.