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CANNOLI TARTLETS

The South Beach Diet Parties & Holidays Cookbook
© 2006 Arthur Agatston, M.D.


A classic Italian favorite, cannoli gets a light update here that’s as sweet as ever. You can find prebaked mini whole-wheat phyllo shells in the refrigerator section of most supermarkets.
Prep Time: 10 minutes
Chill Time: 2 hours
Makes 30 tartlets



Ingredients

• 2 cups part-skim ricotta cheese
• 1/4 cup granular sugar substitute
• 4 ounces bittersweet chocolate, finely chopped
• Pinch of ground cinnamon
• 1 teaspoon vanilla extract
• 2 boxes mini whole-wheat phyllo shells (15 shells each)
• 1/4 cup finely chopped unsalted pistachio nuts


Directions
Stir together ricotta, sugar substitute, chocolate, cinnamon, and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.

No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.

Make-Ahead: The ricotta filling can be made up to 1 day in advance and refrigerated in a covered container. Tartlets can be filled up to 2 hours ahead of serving and refrigerated, lightly covered, until ready to serve.


Nutrition at a Glance
Per tartlet:
70 calories, 4.5 g fat, 1.5 g saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium


 

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