Low Carb Cannoli Parfaits
Source of Recipe
George Stella-Low Carb and Lovin' ItEpisode: Low Carb Comfort Foods
Recipe Introduction
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 5 minutes
Yield: 4 servings
List of Ingredients
Chocolate Chips:
1-ounce unsweetened chocolate, chopped
1/2 cup sugar substitute (recommended: Splenda)
1 tablespoon hot water
1 tablespoon heavy cream
Cannoli Cream:
1 cup heavy cream
1/3 cup sugar substitute (recommended: Splenda)
1/4 teaspoon real almond extract
1 teaspoon no sugar added vanilla extract
1/3 cup whole milk ricotta cheese
Recipe
Place the unsweetened chocolate in a heatproof bowl and melt over a
saucepan of simmering water. Whisk in sugar substitute and thin with the
hot water and heavy cream. Whisk to blend thoroughly. Remove from heat,
spread on a plate, and place in the freezer for about 10 minutes. Cut
into small chunks after chilling.
While the chocolate is chilling, make the cannoli cream. With an
electric mixer on high, whip heavy cream just until frothy, and then add
sugar substitute and almond and vanilla extracts. Continue to whip on
high until stiff peaks form. Be careful not to over-whip, or cream will
break.
Gently fold in the ricotta cheese and almost all of the chilled
chocolate chunks, saving a few chips for garnish. Spoon cannoli cream
into parfait glasses, top with remaining chocolate chips, and
refrigerate for at least 1 hour before serving.
Carbs: 8 per serving
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