"Karen" > ha scritto nel messaggio
news:VPncf.532986$_o.94705@attbi_s71...
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> "Pandora" > wrote in message
> ...
>>
>> Cannoli alla siciliana "Sicilian cannoli" are only made with
>> ricotta:there is no crean inside.
>> Pan
>>
>
> Pandora, the recipe I referred to at http://tinyurl.com/dfzqy is not a
> true cannoli recipe, but rather a pudding-like creation for those who eat
> low-carbohydrate foods. It's meant to simulate the flavor of a cannoli.
> The pudding part of the parfait is where the cream enters the picture.
> Since a real cannoli is something many conscientious diabetics would
> avoid, we look for substitutes that can give us a bit of the flavor of the
> real thing. The recipe as it is written would be great for someone who is
> low-carbing to lose weight, but the fat content is way too high for
> diabetics. We have a much higher risk of heart disease, and many of us
> have problems with high cholesterol and triglycerides. So we need to
> reduce the fat content wherever we can.
>
> 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.

Oh! I understand! I will study to make a shell without sugar and fat for
you.
For example: if you could make the shell with the pizza dough or eggs
pasta dough (the one you use to make tagliatelle) and then fried? Could you
eat it? Then you could fill them with ricotta jelly fruit (this last in
place of pieces of chocolate)
Cheers
Pandora
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> Karen
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