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Italian Cannoli Ricotta Cheese Filling

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)124.5891
Energy (kCal)1928.33
Carbohydrates (g)91.4312
Total fats (g)118.3194
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whip the ricotta to a smooth consistency. | 2. Add the cool whip and powdered sugar. | 3. Whip again to combine ingredients, scrapping down the side of the bowl during mixing. | 4. Chill for a few hours before filling your shells. | 5. I like to split the filling into three bowls and mix in some chopped nuts in one bowl, mini chocolate chips in another and leave the third one plain. | 6. To fill the cannoli's, I find it easiest to fill a decorators bag and pipe the filling into the shells. | 7. Sprinkle the ends of the cannoli's with nuts and or sprinkles. | 8. Dust the tops of the cannoli's with powerdered sugar. | 9. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 2 lbs drained 1578.5033 27.5784 102.1491 117.7527
    cool whip 4 ounces 100.8667 0.0 22.44 0.5667
    sugar 8 tablespoons powdered 248.96 63.8528 0.0 0.0
    vanilla 1 -2 teaspoon 0.0 0.0 0.0 0.0
    walnut chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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