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- Newsgroups: alt.support.diet
- Path: sparky!uunet!psinntp!newstand.syr.edu!puma.cat.syr.edu!mprisco
- From: mprisco@puma.cat.syr.edu ()
- Subject: Re: Yogurt cheese. Now what? (Cannoli)
- Message-ID: <1992Dec21.092812.2692@newstand.syr.edu>
- Sender: mprisco@cat.syr.edu (Margot)
- Organization: Syracuse University
- References: <1992Dec18.142851.13507@chpc.utexas.edu> <19921218102907SASTLS@mvs.sas.com>
- Date: Mon, 21 Dec 92 09:28:11 EST
- Lines: 36
-
- In article <19921218102907SASTLS@mvs.sas.com> Tamara Shaffer <SASTLS@mvs.sas.com> writes:
- >>From: jbyrd@chpc.utexas.edu (Jan Byrd)
- >>Message-ID: <1992Dec18.142851.13507@chpc.utexas.edu>
- >>
- >>I found the recipe booklet that came with my Dannon Yogurt Cheese Maker,
- >>and herewith are the recipes:
- >>[stuff deleted for the sake of space]
- >>
- >>SWEET YOGURT CHEESE
- >>
- >>Use Dannon Vanilla or Lemon Yogurt to make a rich filling for desserts.
- >>
- >>Mix sweet yogurt cheese with diced, candied fruit and fill cannoli
- >>shells
- >>(????????).
- >
- >Hey Jan (and everybody else who's wondering about this).
- >
- >Cannolis are a kinda sweet shell -- sort of the texture of a sugar
- >cone (ice-cream cone). They come shaped like a tube. The dessert,
- >Cannoli, is the shell stuffed with a mixture of what seems to be
- >ricotta, cream cheese, and dried fruits and nuts. I haven't actually
-
- I haven't made 'em in a long time, but I know there's no
- cream cheese in traditional cannoli. I think you mix heavy cream with
- the ricotta. The shells are fried, though, so this is not a dessert
- that we even want to *think* about on this net!
-
- Margot
-
-
- --
- --
- "I think we're passing through here kind of fast,
- Did you think these tracks in the dust would last? "
- - David Crosby
-