"Pandora" > wrote in message
...
>
> Cannoli alla siciliana "Sicilian cannoli" are only made with ricotta:there
> is no crean inside.
> Pan
>

Pandora, the recipe I referred to at http://tinyurl.com/dfzqy is not a true
cannoli recipe, but rather a pudding-like creation for those who eat
low-carbohydrate foods. It's meant to simulate the flavor of a cannoli.
The pudding part of the parfait is where the cream enters the picture.
Since a real cannoli is something many conscientious diabetics would avoid,
we look for substitutes that can give us a bit of the flavor of the real
thing. The recipe as it is written would be great for someone who is
low-carbing to lose weight, but the fat content is way too high for
diabetics. We have a much higher risk of heart disease, and many of us have
problems with high cholesterol and triglycerides. So we need to reduce the
fat content wherever we can.

I might be able to handle real cannoli filling if it was made with
artificial sweetener and part-skim or fat-free ricotta, but the shell would
be a problem for me unless it was a very small shell.

I just got an idea... Do you have a recipe for cannoli you could post? I'd
like the challenge of trying to make it diabetic-friendly, even if it means
being able to eat only the filling.

Karen