I have found a fool proof way to enjoy a fried dessert–guilt free! How? Serve a salad for dinner! No, I’m serious.
So what if you and I both know that salad dressings can be just as fattening as a juicy steak. I don’t know how it happens, but anything mixed with lettuce tricks my brain into thinking it is a low fat healthy meal.
Hey, whatever works–works! 🙂
I call this a Cobb Salad, but It isn’t exactly a true Cobb Salad. It’s something we love to eat for dinner when the weather is hot.
We grill some boneless, skinless chicken breasts
fry some bacon
hard boil eggs
chop up romaine and iceberg lettuce
Bake some homemade croutons
slice and dice, hard boiled eggs, avacado, feta cheese, bacon, tomatoes, sunflower seeds, cucumbers, radish, and just about anything you love to eat–and mix it all together. Top it off with Ranch or Ceasar Salad dressing.
Now for the cannolis!
This is the first time I’ve ever made the shells–I usually buy them at the Italian deli and make my own filling. Rolling these in the pasta roller proved to be a bit challenging at first, then I realized if I roll them myself and then flatten them further in the pasta roller, things went smoother.
In the end, they turned out great, so I’m happy with the results. Mark said they were the best cannolis he had ever eaten. Who knew he didn’t care for the boxed shells?
Wish to see more of the process? Click below…
Wrap dough around cannoli mold.
You should have at least 8. I only have 4, and it made for a lot of stopping and starting.
Deep frying. Watch them close, they cook pretty fast!
My recipe made quite a few. They keep, unfilled, in an air tight container for up to two weeks.
Piping in the ricotta mixture.
Above: The final product.
If you’re not crazy about ricotta fillings—and I must say, I’m looking over my shoulder before I write this next bit—go ahead and fill with something else like chocolate pudding, vanilla pudding, mousse, etc. Just don’t tell any Sicilian grandmother’s I told you to do that.