Cannoli Pudding with Strawberry Sauce
This inventive dessert takes the best part of the Italian pastry cannoli--the
filling--and omits the deep-fried outer shell. Here a chocolate chip- and
pistachio-flecked ricotta pudding is served topped with a fresh
1/2 cup plain nonfat yogurt, stirred smooth
1 cup nonfat cottage cheese
1 cup part-skim ricotta cheese
1/3 cup confectioners' sugar
1-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 ounce miniature semisweet chocolate chips
1/2 ounce shelled pistachios, coarsely chopped
2-1/2 cups strawberries
3 tablespoons fresh orange juice
2 tablespoons granulated sugar
1. Make the pudding: Line a small strainer with cheesecloth or white paper towel
and suspend over a small bowl. Spoon yogurt into strainer and let drain for 15
minutes. Discard whey and set thickened yogurt aside.
2. In food processor, combine cottage cheese, ricotta, confectioners' sugar,
orange zest, and vanilla, and process to an almost smooth puree (do not process
for too long, or mixture will break down).
3. Add thickened yogurt, chocolate chips, and pistachios to processor and pulse
until just combined.
4. Divide pudding among six dessert dishes, cover and chill until pudding is
set, at least two hours.
5. For the strawberry sauce: Shortly before serving, place 1-1/2 cups of
strawberries in food processor or blender. Add orange juice and granulated
sugar, and process to a smooth puree. Slice remaining berries and stir into
6. Serve pudding topped with sauce.