CHEESECAKE FILLING: (take about 5 minutes to make)
(***and fruit dip)
1 - 8oz package of cream cheese (you can use low fat if you are watching the fat content, but the regular cream cheese works the best)
1 - regular sized tub of Cool Whip Topping- softened but still cold (you can use low fat or fat free if you choose)
2 teaspoons of sugar (this can be optional because I think that the Cool Whip adds enough sweetness- but it is up to your taste preferences)
1 teaspoon on Vanilla Extract
Store bought CANNOLI SHELLS & GALLON SIZED ZIPLOC BAGS
DIRECTIONS:
1. Using an electric beater, mix together all of the ingredients until fully incorporated and firm.
2. Using ZIPLOC gallon sized bags or a piping instrument for cakes/cupcakes, fill the bag, zip the end closed and cut a small hole in one corner in the bottom bag on one side only.
3. Pipe the filling into the Cannoli Shells. Sprinkle with toppings of your choice if you wish and enjoy!
*** This same recipe can be used when serving fruit platters and used as a dipping sauce for the fruit. You can play with the consistency of it by adding in a tablespoon or two at a time of fat free half and half, or another type of milk. Add slowly by the tablespoon mixing after each addition until you reach the desired consistency.
About TRADITIONAL CANNOLIS:
Real Italian Cannolis use a much different recipe, so I just wanted to note that as delicious as these are, they are not suppose to taste like traditional Cannoli cream, but they are very delicious.
I am often asked about making real Cannolis. Many people don't know that high quality Cannoli Cream uses a type of cheese called "IMPASTADA Cheese"(know as the "Cadillac of Cheeses". It is similar to Ricotta cheese, but has a smoother consistency and less moisture.
Impastda cheese is difficult to find and I have only seen t sold in large quantities (like 10 lb bags), so unless you are planning to make 10 lbs of Cannoli Cream, you might be better off attempting to make the filling with Ricotta Cheese (allowing it to strain through cheese cloth overnight in the refrigerator...... or visiting an Italian Bakery and just buying them there and saving yourself the work and money. Another alternative is Marscipone cheese, but this too has a different texture and taste, but is still delicious.
Here is a website that gives you a picture walk through on how to make Cannolis from scratch... shells and all......
Numerous Variations of my version of Low Fat Cheesecake Dip can be found here:
