Ricotta Rolls
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Courtsey - Curves magazine
Made with protein rich ricotta and laced with dark choclate, these creamy treats count toward your daily value of calcium.
Prep Time: 15 minutes
Cooking time: 10 minutes
--------------
Courtsey - Curves magazine
Made with protein rich ricotta and laced with dark choclate, these creamy treats count toward your daily value of calcium.
Prep Time: 15 minutes
Cooking time: 10 minutes
Ingredients
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wonton wraps - 8
skim ricotta - 3/4 cup
granulated sugar - 2-4 tsp
ground cinnamon - 1/2 tsp
cocoa powder
+ extra for garnish - 1/2 tsp
vanilla extract - 1/4 tsp
chopped dark choclate
+ extra for garnish - 2 tbsp
confectioners's sugar - for garnish
Method:
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1. Heat oven to 350 F. Lay wonton wrappers on your work surface. With a damp paper towel or a pastry brush, wet one edge of one wrapper and fold it over to the other edge , forming a cylinder. Press the edges together and stand the roll upright on a baking sheet. Repeat process with rest of the wrappers. Bake them until golden brown, about 10 minutes. Allow to cool for 2 minutes. Then cool completely.
2. Place ricotta and granulated sugar in a medium bowl Beat with electric mixer on high for 3 to 4 minutes. Beat in the cinamon, cocoa, vanilla. Stir in the 2 tbsp of choclate.
3. Fill pastry bag with ricotta misture. Pipe the filling into cooled rolls. Lightly dust them with confectioner's sugar, cocoa and then sprinkle with extra choclate around the serving plate.
Nutrion information
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Serves - 8
Per serving - 70 calories
fat - 8 g
cholestrol - 7 mg
sodium - 72 mg
carbohydrate- 8 g
fiber - 2 g
protein - 3 g
wonton wraps - 8
skim ricotta - 3/4 cup
granulated sugar - 2-4 tsp
ground cinnamon - 1/2 tsp
cocoa powder
+ extra for garnish - 1/2 tsp
vanilla extract - 1/4 tsp
chopped dark choclate
+ extra for garnish - 2 tbsp
confectioners's sugar - for garnish
Method:
-------
1. Heat oven to 350 F. Lay wonton wrappers on your work surface. With a damp paper towel or a pastry brush, wet one edge of one wrapper and fold it over to the other edge , forming a cylinder. Press the edges together and stand the roll upright on a baking sheet. Repeat process with rest of the wrappers. Bake them until golden brown, about 10 minutes. Allow to cool for 2 minutes. Then cool completely.
2. Place ricotta and granulated sugar in a medium bowl Beat with electric mixer on high for 3 to 4 minutes. Beat in the cinamon, cocoa, vanilla. Stir in the 2 tbsp of choclate.
3. Fill pastry bag with ricotta misture. Pipe the filling into cooled rolls. Lightly dust them with confectioner's sugar, cocoa and then sprinkle with extra choclate around the serving plate.
Nutrion information
------------------
Serves - 8
Per serving - 70 calories
fat - 8 g
cholestrol - 7 mg
sodium - 72 mg
carbohydrate- 8 g
fiber - 2 g
protein - 3 g
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