EASY CANNOLI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Easy Cannoli image

You might be surprised to learn that a flour tortilla forms the shell for these inspired pastry-like desserts. For a festive touch, I decorate the serving plate with raspberries and mint.

Provided by shawnajean

Categories     Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 9

1 tablespoon sugar
1 teaspoon ground cinnamon
5 (6 -7 inch) flour tortillas
nonstick cooking spray
1 cup skim milk, cold
1 (3 1/2 ounce) package jello fat-free sugar-free instant vanilla pudding mix (french vanilla)
1 (8 ounce) container light cream cheese
2 cups light whipped topping, thawed
1 ounce semisweet chocolate

Steps:

  • Heat oven to 350°F.
  • Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup.
  • Bake 10 minutes or until crisp and lightly browned. Cool in pan.
  • Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electirc mixer 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate untill chilled, at least 1 hour.
  • When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8 inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes.
  • Note: Cover and freeze any leftover desserts. Thaw in refrigerate as needed.

There are no comments yet!