Cherry Cannoli Cups Recipe
Cherry Cannoli Cups Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Here’s a sweet taste of Italy without a lot of fuss. The cute little cups, filled with a rich cherry-cheese filling, are easy to assemble using wonton wrappers. —Marie Sheppard, Chicago, Illinois
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 40 min.

Ingredients

  • 48 wonton wrappers
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 2 cups chopped hazelnuts, divided
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 4 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon hazelnut liqueur, optional
  • 1 teaspoon vanilla extract
  • 2 jars (one 16 ounces, one 10 ounces) maraschino cherries, drained

Directions

Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
Bake at 350° for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.
In a large bowl, beat the ricotta, cream cheese, confectioners' sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half. Yield: 4 dozen.
Originally published as Cherry Cannoli Cups in Diabetes Spring 2013 2013

Nutritional Facts

1 serving: 109 calories, 6g fat (2g saturated fat), 9mg cholesterol, 71mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 48 wonton wrappers
  • 1/4 cup butter, melted
  • 1/4 cup sugar
  • 2 cups chopped hazelnuts, divided
  • 1 carton (15 ounces) part-skim ricotta cheese
  • 4 ounces cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1 tablespoon hazelnut liqueur, optional
  • 1 teaspoon vanilla extract
  • 2 jars (one 16 ounces, one 10 ounces) maraschino cherries, drained
  1. Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts.
  2. Bake at 350° for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely.
  3. In a large bowl, beat the ricotta, cream cheese, confectioners' sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture.
  4. Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half. Yield: 4 dozen.
Originally published as Cherry Cannoli Cups in Diabetes Spring 2013 2013

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