Amazing Low-Fat Cannoli

Ingredients :
FOR THE FILLING
2 pt no-fat or low-fat ricotta cheese
6 tbl sugar or to taste
1 tsp rosewater
1/2 tsp vanilla extract
1 tsp cornstarch dissolved in
1 tsp water
1 tbl melted butter or canola oil
(or more spray oil)
1 tbl chopped toasted pistachio
nuts
TO FINISH THE CANNOLI
Spray oil as needed
12 x four-inch wonton wrappers
Method :
• The night before, place the ricotta in a yogurt strainer or cheesecloth or paper-towel-lined strainer over a bowl. Drain overnight in the refrigerator. Discard the whey.
• Preheat oven to 400 degrees. Lightly spray 12 cannoli tubes with spray oil. Starting with the corner of one wonton wrapper in the center, roll the wrapper around the tube. Glue the opposite corner to the tube with a dab of cornstarch paste.
Brush the outside of the cannoli with melted butter or oil, or spray with more oil. Roll up all the wrappers the same way.
Bake the cannoli until golden brown and crisp, about 4 to 6 minutes. Let cool slightly, then slide the pastry shells off the tubes. Let the shells cool to room temperature on a wire rack.
• Finish the filling: In a large bowl, combine the drained ricotta, sugar, rosewater, and vanilla and whisk to mix. Correct the sweetness, adding sugar or rosewater to taste. Transfer the filling to a piping bag fitted with a 1/2-inch star tip. The recipe can be prepared several hours ahead to this stage.
Store the shells in an airtight container. Store the filling in the refrigerator, up to 24 hours.
• Just before serving, pipe the ricotta mixture into the pastry shells, a little into each end. As you withdraw the piping tube, make a rosette at each end. Sprinkle the ends with chopped pistachios and serve at once.
• This recipe yields 12 cannoli.
• Comments: There is a secret to this lowfat version of the popular Sicilian dessert: The pastry tubes are made with Chinese wonton wrappers, which are baked instead of fried.
The recipe is extremely easy to make, but you must start the night before to drain the cheese.
• Yield: 12 cannoli