Buy ready-made shells at an Italian bakery or food store, or do as Italians often do and serve this creamy dessert like a pudding, without the cannoli shells. Be sure to use soft regular tofu, not the silken kind.

• 16 ounces soft regular tofu
• 1/3 cup tofu cream cheese
• 1 cup confectioners' sugar
• 1-2 teaspoons fresh lemon juice
• 2 tablespoon grated orange zest
• 1 teaspoon chopped candied citron or golden raisins
• 1 teaspoon grated orange zest
• 1 teaspoon ground cinnamon
• 1 1/2 ounces finely chopped dark chocolate
• 8 cannoli shells, (optional)
• 1/4 cup shelled pistachios

1. In a food processor, puree the tofu. Set a strainer over a bowl. Line the strainer with a double layer of cheese cloth. Pour the tofu into the lined strainer. Set the tofu in the refrigerator to drain for 2-3 hours, until about 3 tablespoons of liquid collects in the bowl. (If serving cannoli cream as a pudding, this step can be omitted.)

2. Scoop the thickened tofu back into the food processor. Add the cream cheese, sugar, and 1 teaspoon of the lemon juice. Blend well. If the mixture tastes flat, add the remaining lemon juice.

3. Pour the tofu mixture into a medium bowl. Mix in the citron or raisins, orange zest, cinnamon, and chocolate. Cover tightly and refrigerate 2 hours before serving to let flavors mellow.

4. To serve, spoon into individual footed dessert dishes and sprinkle with the nuts. If making cannoli, spoon about 1/4 cup of the mixture into each shell. Coat the filling at each end with nuts. Serve filled cannoli within 2 hours, so they do not get soggy.

The Natural Kitchen; SOY, Prima Publishing, 1996

biography--cookbook-- interview-- recipes


Main Menu | Newsgroups | RecipeSearch | Rumbles & Murmurs | Culinary Careers
QuickMeals | Secret Ingredients | Help Wanteds | Archives | Feedback

Copyright © 1998 StarChefs. All rights reserved.