Dessert light: cannoli alla ricotta leggeri

cannoli leggeri alla ricotta

Amate i cannoli ma non li mangiate per paura di incamerare troppe calorie? Bene, ora potete stare tranquille, perché oggi vi presentiamo la ricetta dei cannoli alla ricotta leggeri: uno squisito dessert, che accontenterà la vostra voglia dolce, senza il pericolo di ingrassare: questi cannoli, infatti, sono veramente light: pensate che contengono solo 85 calorie a porzione!

Cannoli alla ricotta leggeri

Ingredienti per 20 cannoli:

Per la pasta:150 g. di farina di grano tenero, 20 g. di olio extravergine d’oliva, 60 ml di vino bianco secco.
Per il ripieno: 250 g. di ricotta vaccina, 60 g. di miele,30 g. di caffè liofilizzato, 40 g. di scorrette d’arancia candite, 40 g. di cioccolato fondente, 20 g. di pistacchi.

Preparazione

Mettete la farina a fontana sulla spianatoia dopo averla setacciata; aggiungete l’olio d’oliva e versate lentamente il vino mentre iniziate ad impastare con l’altra mano. Lavorate l’impasto affinché diventi compatto, fate una palla, avvolgetela in uno straccio, e fatela riposare per almeno un’ora. Nel frattempo tagliate le scorze d’arancia a dadini e sminuzzate cioccolato; lavorate la ricotta in una ciotola fino a renderla cremosa, addolcitela con il miele e unite il caffè liofilizzato, i pezzetti d’arancia e il cioccolato. Mettete la crema in frigo in una tasca da pasticcere.

Riprendete la pasta, stendetela con un matterello allo spessore di pochi millimetri e tagliatela a quadrati di circa 10 centimetri; rivestite dei cannelli di metallo e una teglia con carta da forno. Avvolgete ogni quadrato di pasta in un cannello, metteteli sulla teglia e infornate a 180° per 20 minuti.

Una volta tolti dal forno, lasciate riposare  cannoli 10 minuti prima di toglierli dagli stampi; una volta freddi farciteli con la crema di ricotta e, prima di servire, intingete i bordi dei dolci nei pistacchi tritati.

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