A great dessert, simple and really different for a semi Low Carb with flavor!

1 envelope unflavored gelatin
1 tablespoon cold water
4 ounces sugar
4 egg yolks
2 cups milk
3 teaspoons instant coffee
2 teaspoons boiling water
2 cups heavy cream

1. Dissolve unflavored gelatin in cold water.
2. Cream sugar and egg yolks. Slowly pour the boiling milk over egg mixture. Pour in saucepan. Stir with a wooden spoon over low heat until the mixture coats the back of the spoon. Do not allow to boil.
3. Dissolve the instant coffee in the boiling water. Stir in the gelatin and coffee in custard. Strain into a bowl. Cool mixture.
4. Whip the heavy cream to a medium peak.
5. Fold in the cool custard. Pour in a decorative mold. Refrigerate for 2 hours or longer. To unmold: dip mold in hot water for a few seconds. Invert onto a serving platter. Serve cold.

Serves: 10

2 bananas, cut into sections
4 cloves
1 cup sugar
Juice of 4 oranges
Juice of 4 limes
1 tbls. whole butter
1/2 cup dark rum

1. Pierce bananas with cloves and sauté in butter over medium heat until lightly cooked. Gradually add the sugar and continue cooking until caramelized. Carefully add juices and cook until bubbling.

2. Remove pan from heat, tilt away from yourself and add rum. Give a little shake and slowly slide back on flame, while tilted, and allow to flame. Be very careful!

Serve over vanilla ice cream.

Shells
3 cups flour
3 tbs. margerine or Crisco
1 cups sugar
1 tsp. salt
1 tsp. cinamon
2 eggs
2 tbs. wine vinegar or cooking wine
2 tbls cold water

Filling
1 1/2lbs Ricotta (Figaro is best)
1/2 cup powdered sugar
3 oz cream cheese
1/2 tsp. almond extract
1/2 cup chopped chocolate chips
1/2 cup chopped walnuts

To make the shells:
1. Place the flour in a mixing bowl with the margerine, sugar, salt, and cinamon. Mix with a pastry blender.
2. Add eggs, blend in wine vinegar, one at a time, add cold water as required to make a firm smooth dough.
3. Knead the dough lightly to resemble a pie crust. Wrap in wax paper and chill for about 30 minutes in refrigerator.
Roll out the dough about 1.4 inch thick, cut out circles with a donut cutter. Run the circles though a macaroni machine (use Thickness 4&5). Wrap the rolled dough around aluminum tubes and wet the edge of the dough with water.
4. Place in deep fryer at 375 degrees until golden brown. Remove and place on towel to drain and cool.

To make the filling:
1. Place the ricotta in a mixing bowl and add sugar, cream cheese, almond extract to taste.
2. Then add the chopped chocolate chips and nuts. Mix well and set aside.
Use only a dry type ricotta as the final mixture tends to run
3. Store filling in refrigerator until it is used.

Note: DO NOT FILL THE SHELLS TOO FAR IN ADVANCE, as the shells will soften. When filled, dust the shells with powdered sugar and serve.

Note: Do not wash the aluminum cannoli tubes in dish washer.
Detergents wash away the oil film and make it difficult to remove shells from tubes.

Equipment needed:
1 deep fryer with basket
12 aluminum tubes 1" x 6" long
1 cooling rack
1 Macaroni Making Machine
1 Rolling Pin