I was askedto cfckif there wsa a recipe for cannoli for a diabetic person.
If anyone could help it would be greatly appreciated.
Sergio

"SERGIO" > wrote in message
...
>I was askedto cfckif there wsa a recipe for cannoli for a diabetic person.
> If anyone could help it would be greatly appreciated.
> Sergio
>
Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2. That's a
tough treat to make diabetic-friendly. The Food Network has a recipe for
"Low Carb Cannoli Parfaits" that might work, although it's pretty high in
fat: http://tinyurl.com/dfzqy

I haven't made this recipe, so I can't vouch for it. If I ever did make it,
however, I'd try to lighten the fat content by using fat-free half and half
in place of the cream and part-skim ricotta instead of whole-milk. That
would increase the carbs a little, but it would still be doable for me.

Karen

"Karen" > ha scritto nel messaggio
news:qw8cf.313981$084.289182@attbi_s22...
>
> "SERGIO" > wrote in message
> ...
>>I was askedto cfckif there wsa a recipe for cannoli for a diabetic person.
>> If anyone could help it would be greatly appreciated.
>> Sergio
>>
> Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2. That's
> a tough treat to make diabetic-friendly. The Food Network has a recipe
> for "Low Carb Cannoli Parfaits" that might work, although it's pretty high
> in fat: http://tinyurl.com/dfzqy
>
> I haven't made this recipe, so I can't vouch for it. If I ever did make
> it, however, I'd try to lighten the fat content by using fat-free half and
> half in place of the cream and part-skim ricotta instead of whole-milk.
> That would increase the carbs a little, but it would still be doable for
> me.
>
> Karen

Cannoli alla siciliana "Sicilian cannoli" are only made with ricotta:there
is no crean inside.
Pan

"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

> 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

I'm pretty sure that's the recipe, albeit with sugar in place of
artificial sweetener. Sometimes chocolate bits or glaceed fruit bits
are added.

Can you think of a low carb or low fat crunchy cookie you like? Maybe
that could be formed into a shell.

You can make a pretty good crunchy substrate by baking a wonton skin.
Are these acceptable? You could bake these either in sheets (to make a
canolipolean) or on a form to make a tube shaped shell.

Greg Zywicki

"Zywicki" > wrote in message
ups.com...
>
> I'm pretty sure that's the recipe, albeit with sugar in place of
> artificial sweetener. Sometimes chocolate bits or glaceed fruit bits
> are added.
>
> Can you think of a low carb or low fat crunchy cookie you like? Maybe
> that could be formed into a shell.
>
> You can make a pretty good crunchy substrate by baking a wonton skin.
> Are these acceptable? You could bake these either in sheets (to make a
> canolipolean) or on a form to make a tube shaped shell.
>
> Greg Zywicki
>

You've got some good ideas, Greg, and they're worth a shot - thanks! I also
wonder if phyllo dough might work with something like this. I haven't
worked with phyllo, so I can't even hazard an educated guess here.

Karen

Karen wrote:
>
> 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.

Miniature cannoli are quite common, they're what are typically served
at catered affairs, but they're kind of a tease. So don't eat the
entire shell, it's by the filling that most folks judge a cannoli...
just wrap your lips around an end and suck... you'll much more enjoy
sucking the creamy filling from a big one.

Sheldon

"Sheldon" > wrote in message
ups.com...
>
>>
> Miniature cannoli are quite common, they're what are typically served
> at catered affairs, but they're kind of a tease. So don't eat the
> entire shell, it's by the filling that most folks judge a cannoli...
> just wrap your lips around an end and suck... you'll much more enjoy
> sucking the creamy filling from a big one.
>
> Sheldon
>

Sheldon, the miniature cannoli may be a tease, but so are you! :-D

You're absolutely right that the filling is the most important part of a
cannoli. I could be very happy with just the filling - the shell isn't
really important to me anyway.

Sucking the creamy filling from a big one? But...but...I thought size
wasn't important! ;-)

Karen

"Karen" > ha scritto nel messaggio
news:VPncf.532986$_o.94705@attbi_s71...
>
> "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.

Oh! I understand! I will study to make a shell without sugar and fat for
you.
For example: if you could make the shell with the pizza dough or eggs
pasta dough (the one you use to make tagliatelle) and then fried? Could you
eat it? Then you could fill them with ricotta jelly fruit (this last in
place of pieces of chocolate)
Cheers
Pandora
>
> Karen
>
>
>
>
>

"Pandora" > wrote in message
...
>
>>
> Oh! I understand! I will study to make a shell without sugar and fat for
> you.
> For example: if you could make the shell with the pizza dough or eggs
> pasta dough (the one you use to make tagliatelle) and then fried? Could
> you eat it? Then you could fill them with ricotta jelly fruit (this last
> in place of pieces of chocolate)
> Cheers
> Pandora
>>

Pandora, that's so nice of you to try to solve the shell problem. I don't
think pizza dough would work, as that's high in carbohydrates because of the
flour; it's the same with egg pasta. I wonder if phyllo dough might be an
option, as one sheet is very low in carbohydrates. Phyllo is so delicate,
though, and I can't imagine how to fill a phyllo shell with ricotta without
the shell crumbling to pieces. I just may have to experiment with miniature
phyllo appetizer shells - they just might work!

Probably the solution would be, as another poster suggested, to eat just
half of the shell and enjoy the filling (if it is made without sugar and
with low-fat or fat-free ricotta). I think if the filling tastes delicious
then I would not miss the shell at all!

Or...I could enjoy a real cannoli for dessert if I planned the rest of my
meal very carefully. This would be a very rare treat, of course, but one
worth waiting for!

Karen

Thanks for the help
Sinceramente Sergio


"Pandora" > wrote in message
...
>
> "Karen" > ha scritto nel messaggio
> news:qw8cf.313981$084.289182@attbi_s22...
>>
>> "SERGIO" > wrote in message
>> ...
>>>I was askedto cfckif there wsa a recipe for cannoli for a diabetic
>>>person.
>>> If anyone could help it would be greatly appreciated.
>>> Sergio
>>>
>> Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2. That's
>> a tough treat to make diabetic-friendly. The Food Network has a recipe
>> for "Low Carb Cannoli Parfaits" that might work, although it's pretty
>> high in fat: http://tinyurl.com/dfzqy
>>
>> I haven't made this recipe, so I can't vouch for it. If I ever did make
>> it, however, I'd try to lighten the fat content by using fat-free half
>> and half in place of the cream and part-skim ricotta instead of
>> whole-milk. That would increase the carbs a little, but it would still be
>> doable for me.
>>
>> Karen
>
> Cannoli alla siciliana "Sicilian cannoli" are only made with ricotta:there
> is no crean inside.
> Pan
>

"SERGIO" > ha scritto nel messaggio
...
> Thanks for the help
> Sinceramente Sergio

You are welcome; but we want to know what have you decided to do
ciao
Pandora
>
>
> "Pandora" > wrote in message
> ...
>>
>> "Karen" > ha scritto nel messaggio
>> news:qw8cf.313981$084.289182@attbi_s22...
>>>
>>> "SERGIO" > wrote in message
>>> ...
>>>>I was askedto cfckif there wsa a recipe for cannoli for a diabetic
>>>>person.
>>>> If anyone could help it would be greatly appreciated.
>>>> Sergio
>>>>
>>> Boy, do I wish there was a cannoli for a diabetic...I'm a Type 2.
>>> That's a tough treat to make diabetic-friendly. The Food Network has a
>>> recipe for "Low Carb Cannoli Parfaits" that might work, although it's
>>> pretty high in fat: http://tinyurl.com/dfzqy
>>>
>>> I haven't made this recipe, so I can't vouch for it. If I ever did make
>>> it, however, I'd try to lighten the fat content by using fat-free half
>>> and half in place of the cream and part-skim ricotta instead of
>>> whole-milk. That would increase the carbs a little, but it would still
>>> be doable for me.
>>>
>>> Karen
>>
>> Cannoli alla siciliana "Sicilian cannoli" are only made with
>> ricotta:there is no crean inside.
>> Pan
>>
>
>