Everybody loves this classic Italian treat – and now you can convert this high-calorie favorite into a luscious dessert that’s both lower in fat and good for you too!
1 pkg. firm tofu (drained and pressed to release most of the water)
1 c. confectioners sugar, sifted (plus a bit extra for garnish)
2 T. candied orange peel or 2-3 drops of orange oil* (not extract)
1/2 c. chopped semi-sweet chocolate bits (vegan, if possible)
1/4 t. ground cinnamon
6-8 prepared cannoli shells (vegan, if possible)
In a food processor or blender, process tofu until fairly smooth, but textured – about 15 seconds. Think of the consistency of ricotta cheese.
Add the confectioners sugar and pulse to blend, then process for another 10-15 seconds. Add orange peel or orange oil, the cinnamon, and about three tablespoons of the chopped chocolate bits. Pulse for an additional 10 seconds or just until all the ingredients are incorporated. Scrape into a bowl and set aside to chill. (The flavor of the filling improves if left to sit for at least an hour or more.)
Just before serving, fill cannoli shells with chilled tofu filling. I simply use a spoon for this. Holding filled cannoli by its middle, dip each end in the reserved chopped chocolate. When all cannoli are filled, place on a serving platter and dust with additional powdered sugar. Serve and enjoy!
I highly recommend Boyajian Citrus Oils. They’re the best available, last a long time, and you can usually find them locally in speciality stores. A little goes a very long way.
Hint: you can substitute chopped pistachios for the chocolate, if you like.
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