Menu
Chocolate Cannoli Chocolate Cannoli
Cannoli Cheesecake Cannoli Cheesecake
Chocolate Anise Cannoli Chocolate Anise Cannoli
Black Forest Brownies Black Forest Brownies
Black Forest Panettone Pudding Black Forest Panettone Pudding
Chocolate Cannoli Cake Chocolate Cannoli Cake
Cannoli Martinis Cannoli Martinis
Black Forest Pie Black Forest Pie
White Chocolate Parfaits White Chocolate Parfaits
Marvelous Cannoli Cake Marvelous Cannoli Cake
Cannoli Cupcakes Cannoli Cupcakes
Black Forest Cheesecake Black Forest Cheesecake
Black Forest Tart Black Forest Tart
Cannelloni Cannelloni
Black Forest Chocolate Torte Black Forest Chocolate Torte
Chocolate Framboise Parfaits Chocolate Framboise Parfaits
Black Forest Torte Black Forest Torte
Chocolate Berry Parfaits Chocolate Berry Parfaits
Raspberry Vanilla Pudding Parfaits Raspberry Vanilla Pudding Parfaits
Pudding Parfaits Pudding Parfaits

Black Forest Cannoli Parfaits

5 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. + chilling

Makes

8 servings

Updated: Oct. 24, 2022
My family loves cannoli, but I don't love making the shells. This parfait is an easy way to enjoy the flavor without spending time baking the shells. —Anna Ginsberg, Austin, Texas
Black Forest Cannoli Parfaits
Black Forest Cannoli Parfaits Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 package (16 ounces) frozen pitted tart cherries, thawed
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons lemon juice
  • PARFAIT:
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 1/4 cup sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups reduced-fat whipped topping
  • 1/3 cup miniature semisweet chocolate chips
  • 20 chocolate wafers, crushed

Directions

  1. Drain cherries, reserving liquid in a 1-cup measuring cup. Add enough water to measure 1/3 cup; set aside.
  2. In a small saucepan, combine sugar and cornstarch; stir in reserved cherry juice mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and lemon juice. Cool.
  3. Place the ricotta, cream cheese and sugar in a food processor; cover and process until smooth. Add the syrup, lemon juice and vanilla; process until combined. Gently fold in whipped topping and chocolate chips.
  4. Place 1 tablespoon crushed wafers in each of eight parfait glasses. Top with 1/3 cup cheese mixture and a heaping tablespoonful of cherry sauce. Repeat layers. Refrigerate for at least 2 hours before serving.

Nutrition Facts

1 parfait: 300 calories, 9g fat (6g saturated fat), 15mg cholesterol, 291mg sodium, 46g carbohydrate (31g sugars, 2g fiber), 10g protein.