---------- Recipe via Meal-Master (tm) v8.04
       Title: Wonton Cannoli
  Categories: New, Text, Import
       Yield: 4 servings
        24    wonton skins
   :          Peanut oil for deep frying
   :          Coarsely ground unsalted
   :          pistachio nuts
   :          Additional confectioners'
   :          sugar
   :          Mint sprigs
   :          Filling:
         1 lb lowfat Ricotta cheese, --
   :          beaten smooth
       1/2 c  sifted confectioners' sugar
         1 ts pure vanilla extract
       1/3 c  shaved semisweet chocolate
   Heat oil in deep fryer to 375. Work with 6 wonton
   skins at a time. Keep remainder well wrapped in waxed
   paper and draped with lightly dampened towel. Place a
   wonton skin on work surface and set a cannoli tube
   diagonally across center of it. If you don't have a
   cannoli tube, form a tube with some aluminum foil.
   Bring sides of skin up over tube. Seal overlapping
   tips with a dab of water. Form wonton skins around
   remaining 5 tubes. Cook, 2 tubes at a time, seam side
   down in hot oil, for 30 seconds or just until golden.
   Remove with tongs and drain on paper toweling. While
   shells are still hot, gently push them off tubes with
   a small metal spatula and your fingers. Repeat with
   remaining skins and be sure tubes cool completely
   before wrapping with skins.
   Filling: Combine ricotta, confectioners' sugar,
   Vanilla and chocolate. Cover and chill 2 hours or
   overnight. To serve: spoon filling into cannoli
   shells. A pastry bag will be very helpful here, or cut
   a corner off of a sandwich bag and squeeze the mixture
   out of it. Dip each end of filling in pistachios.
   Arrange on serving plate. Sift additional sugar over
   each and garnish with mint sprigs.
   Recipe By     :THE DESSERT SHOW SHOW #DS3024
                                         Date: Sun, 27
   Oct 1996 21:14:58 -0500