I'm back at lastActually the no-tv thing didn't really bother me... I could have quite happily gone on without it for much longer - the only thing I really missed...
cannoli recipe, but rather a pudding-like creation for those who eat low-carbohydrate foods. It's meant to simulate the flavor of a cannoli. The pudding part of the parfait is where the cream enters the picture. Since a real cannoli is something many conscientious diabetics would avoid, we look for subsbreastutes that can give us a bit of the flavor of the real thing. The recipe as it is written would be great for someone who is low-carbing to lose weight, but the fat content is way too high for diabetics. We have a much higher risk of heart disease, and many of us have problems with high cholesterol and triglycerides. So we need to reduce the fat content wherever we can.
I might be able to handle real cannoli filling if it was made with artificial sweetener and part-skim or fat-free ricotta, but the shell would be a problem for me unless it was a very small shell.
I just got an idea... Do you have a recipe for cannoli you could post? I'd like the challenge of trying to make it diabetic-friendly, even if it means being able to eat only the filling.
Karen
