On Wed, 16 Nov 2005 01:21:58 GMT, in rec.food.cooking, Orlando Enrique
Fiol wrote:

>Karen, as for the shells, you might try beancurd skins, perhaps
>sweetened with a little Splenda after being lightly soaked for
>pliability. You could roll them into tubes and fry them. Otherwise,
>you could make meringue sheets and either bake or fry them. I don't
>know how soy or protein powders would work in this regard, but they're
>certainly worth a try.

The only time I made cannoli I used ice cream cones -- the sugar type.

Doug
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