Cannoli Pudding with Strawberry Sauce
This inventive dessert takes the best part of the Italian pastry cannoli--the filling--and omits the deep-fried outer shell. Here a chocolate chip- and pistachio-flecked ricotta pudding is served topped with a fresh strawberry-orange sauce.
1/2 cup plain nonfat yogurt, stirred smooth
1 cup nonfat cottage cheese
1 cup part-skim ricotta cheese
1/3 cup confectioners sugar
1-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 ounce mini semisweet chocolate chips
1/2 ounce shelled pistachios, coarsely chopped
2-1/2 cups strawberries
3 tablespoons fresh orange juice
2 tablespoons granulated sugar
- Make the pudding: Line a small strainer with cheesecloth or white paper towel and suspend over a small bowl. Spoon the yogurt into the strainer and let drain for 15 minutes. Discard the whey and set the thickened yogurt aside.
- In a food processor, combine the cottage cheese, ricotta, confectioners sugar, orange zest, and vanilla, and process to an almost smooth puree (do not process for too long, or the mixture will break down).
- Add the thickened yogurt, chocolate chips, and pistachios to the processor and pulse until just combined.
- Divide the pudding among 6 dessert dishes. Cover and chill until the pudding is set, at least 2 hours.
- Make the strawberry sauce: Shortly before serving, place 1-1/2 cups of the strawberries in a food processor or blender. Add the orange juice and granulated sugar, and process to a smooth puree. Slice the remaining berries and stir into the sauce.
- Serve the pudding topped with the strawberry sauce.
Makes 6 servings.
Per serving: 194 calories, 6.1g total fat (3g saturated), 16mg cholesterol, 2g dietary fiber, 25g carbohydrate, 12g protein, 187mg sodium.