In the hustle and bustle of the holiday season, I almost missed the date for the Improv Challenge! All month, I had planned my dish ... even went on a search for the shells - and I completely flaked on the date of the post. sigh. Well, here I am .. better late than never, right?
I have a love affair with cannolis and have always wanted to make them - this eggnog and cranberry challenge was the perfect opportunity! I looked for a recipe that used milk, and then I just substituted the milk for eggnog and cut out the sugar in the recipe. They are soooo yummy (and SO easy to make)! Enjoy!
Eggnog Cannolis with Craisin "Sprinkles"
Cannoli filling adapted from: Lisa Gianotti
1 1/3 c. eggnog (divided)
1/3 c. cornstarch
1 lb. low fat ricotta
1. Whisk together 1 c. eggnog with cornstarch and allow the mixture to sit for at least 20 minutes (place plastic wrap touching the surface of the mixture so that "skin" doesn't form).
2. Heat the eggnog mixture slowly in a sauce pan over low heat. Stir constantly and add the remainder of the milk. Stir until the mixture thickens.
3. Allow the mixture to cool to room temperature, then mix in the ricotta.
4. Pipe the mixture into cannoli shells and sprinkle on the craisins!
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