Cannoli Tartlets

Dessert, Food From Friends

Makes 30 tartlets

2 cups part-skim ricotta cheese
1/4 cup granular sugar substitute
4 ounces bittersweet chocolate, finely chopped
Pinch of ground cinnamon
1 teaspoon vanilla extract
2 boxes mini whole-wheat phyllo shells (15 shells each)
1/4 cup finely chopped unsalted pistachio nuts

Stir together ricotta, sugar substitute, chocolate, cinnamon, and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.

No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.

Nutrition at a Glance

Per tartlet: 70 calories, 4.5 g fat, 1.5 g saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium

Make-Ahead: The ricotta filling can be made up to 1 day in advance and refrigerated in a covered container. Tartlets can be filled up to 2 hours ahead of serving and refrigerated, lightly covered, until ready to serve.

This recipe is featured in these books & articles

The South Beach Diet Parties & Holidays Cookbook

The South Beach Diet Parties & Holidays Cookbook

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