---------- 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
 
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