Deliciously light Italian dessert shells filled with strawberry cream.
By Sue Lau | Palatable Pastime
Valentine’s Day is traditionally the day of Love. The origins of it may be dark, muddled, and often disputed, but one thing remains certain. The small, brightly colored fruits of the strawberry plant are most definitely romantic (being heart-shaped and all) and the sweet taste with tiny seeds is almost an aphrodisiac as well.
So while florists may try to steal the day with long stemmed roses, and card shops sell forests worth of paper Valentines and chocolatiers pronounce their delights most exquisite, none have such visual association with the red loving heart that a ripe juicy sweet strawberry has.
For the holiday, I often enjoy things like chocolate dipped strawberries. For something a little healthier and nutritious, instead of the usual chocolate covered delights I have opted for cannoli filled with strawberry cream. Very flavorful! More so than ordinary cannoli. And quite easy to prepare and low in fat too (if you stick with low-fat or fat free cream cheese). Easily sprinkled with a little powdered sugar, and if you are really counting calories, a little Splenda sprinkled on will suffice as well.
And since I am dieting now (I have managed to keep with my resolutions so far!) this is quite a plus. And I have to say one of the things that makes being on Weight Watchers easy for me is that strawberries don’t count towards daily food totals. And since I feel they are almost like a dessert eaten right out of hand, it is a game-changer for modern dieting. Plus, you get a full day’s value of Vitamin C in just 8 strawberries so while it is still winter outside, we can try to ward off colds without the glycemic surge of drinking orange juice.
- 6-8 prepared cannoli shells
- 1 cup sliced fresh strawberries
- 2 cups softened fat free cream cheese
- 1 cup confectioner’s sugar
- Pulse softened cream cheese, strawberries and sugar in a food processor until smooth. If berries aren’t juicy enough, and mixture is too thick, adjust consistency with a few drops of milk. If it is too thin, adjust with a little more cream cheese.
- Place filling in a pastry bag fitted with a round tip, and pipe filling into cannoli shells.
- Sprinkle with a little extra confectioner’s sugar and serve.
Cook’s Tip: Do not fill cannoli shells in advance of serving, but instead chill filling until needed.
From the kitchen of palatablepastime.com
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