> I might be able to handle real cannoli filling if it was made with
> artificial sweetener and part-skim or fat-free ricotta, but the shell would
> be a problem for me unless it was a very small shell.
>
> I just got an idea... Do you have a recipe for cannoli you could post? I'd
> like the challenge of trying to make it diabetic-friendly, even if it means
> being able to eat only the filling.
>
> Karen

I'm pretty sure that's the recipe, albeit with sugar in place of
artificial sweetener. Sometimes chocolate bits or glaceed fruit bits
are added.

Can you think of a low carb or low fat crunchy cookie you like? Maybe
that could be formed into a shell.

You can make a pretty good crunchy substrate by baking a wonton skin.
Are these acceptable? You could bake these either in sheets (to make a
canolipolean) or on a form to make a tube shaped shell.

Greg Zywicki