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Custard, Cannoli-Style (D)
Source: Dannon Yogurt
Serves: 6

2 cups vanilla lowfat yogurt
1 3/4 cups part-skim ricotta cheese, (15 oz.)
1/2 cup confectioners' sugar
1/4 cup raisins (or chopped candied seasonal fruit or dried fruit)
1 teaspoon almond extract
1 envelope plain gelatin
1 oz. anise toast (or amaretto cookies or chocolate wafers), crumbled

In bowl of food processor, process ricotta cheese and sugar. Add yogurt and extract and mix to blend.

In small heavy pot, pour 1/4 cup cold water. Sprinkle gelatin over water and let sit 1 minute. Cook over medium heat, stirring often, until gelatin dissolves. This will take 2 minutes.

Remove from heat and let cool 10 minutes. Blend cooled gelatin into yogurt mixture. Stir in dried fruit and mix well to evenly distribute gelatin.

Spoon custard into 6 champagne, martini, or small wine glasses. Sprinkle tops with cookie crumbs. Chill 2 hours.

Posted by Rita Busman

Nutritional Info Per Serving: N/A