Ingredients Jump to Instructions ↓

  1. CANNOLI PIE Serves eight

  2. chocolate or graham cracker pie shell

  3. 15-oz container part-skim ricotta cheese

  4. 1/2 C creme de cacao

  5. 2 eggs or 1/2 thawed egg white product (cholesterol-free egg substitute)

  6. 3 T. miniature chocolate chips

  7. 1/8 tsp. salt

  8. low calorie sweetener to equal 16 tsp. (8 packets)

  9. Unwrap pieshell and set aside. Combine ricotta creme de caco and eggs in a blender or food processor and process smooth. Spoon half

  10. of the filling mixture into the pieshell. Sprinkle the surface

  11. evenly with sweetener. Then pour the remaining filling into a large

  12. spoon held over the surface of the pie so that the rest of the

  13. filling mixture layers on top of the sweetener without disturbing

  14. it, so that the sweetener is in the middle of the pie. Sprinkle

  15. the top of the filling evenly with the chocolate chips. Bake the

  16. pie uncovered in a preheated 350-degree oven for one hour. Cool at

  17. room temperature, then chill and store in the refrigerator.


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