Cannoli Icebox Cake
One serving contains 168 calories, 5g of protein, and 4g of fat. This recipe serves 14. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up semi-sweet chocolate chips, cool whip free whipped topping, polly-o free natural nonfat ricotta cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 50 minutes.
Instructions
Place ricotta cheese, sugar and almond extract in food processor; cover. Process until smooth. Set aside.
Sprinkle gelatine over cold water in saucepan; let stand 1 to 2 min. Cook on low heat until gelatine is completely dissolved, stirring constantly. With food processor running, gradually add gelatine to ricotta mixture through feed tube at top of food processor, processing until well blended. Spoon into medium bowl. Reserve 1 Tbsp. of the chocolate chips for garnish.
Add remaining chocolate chips and the yogurt to ricotta mixture; stir gently. Refrigerate 30 min. or until thickened.
Spread 2 Tbsp. of the ricotta mixture onto each graham square. Stack grahams. Stand on edge on serving platter to make a 14-inch loaf. Frost with the whipped topping. Top with the reserved 1 Tbsp. chocolate chips. Refrigerate at least 4 hours or up to 24 hours.
Cut diagonally into 14 slices to serve.
Serve leftover dessert in refrigerator.