Serves: 5
Total Calories: 696

3/4 cup cornstarch
4 cups milk
2 cups sugar
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons cinnamon
1/2 cup milk chocolate chips
3 (15-ounce) container ricotta cheese
1/2 cup chopped toasted almonds
orange zest (to taste)

In a saucepan, slowly whisk 1-cup milk into the cornstarch, taking care not to get lumps. Let this sit about 20 to 30 minutes. Then add the remaining milk and the sugar and slowly heat, stirring until nice and thick and smooth. Stir in the two extracts and allow cooling to room temperature, stirring occasionally to keep a "skin" from forming. (TIP: You can also place a piece of plastic wrap on the very surface of the pudding to avoid skin.) Beat the cornstarch pudding well into the remaining ingredients and pipe the filling into shells.

NOTE: If the ricotta seems too wet, place it in a colander lined with paper towel or coffee filters, to separate out some whey. Overnight is best. For a smoother filling, you can lightly whip the ricotta in a food processor or blender.

SERVING TIPS: You can dip the ends of each filled cannoli into melted chocolate then chopped nuts. Or just place a cherry at each end. Add a few drops of green food coloring to the filling to tint pale green and garnish ends of filled shells with chopped pistachio nuts. Be creative.

Nutritional Facts:

Serves: 5
Total Calories: 696
Calories from Fat: 160

More Recipes from the Cook'n Italian Cookbook:
Ambrosia Toss Fruit Salad
Apple Strudel
Blackberry Torte
Cannoli Fillings
Cannoli Fillings-The Quick Way
Cannolli Pastry Shells
Chocolate Biscotti
Chocolate Covered Puffs
Grandma's Christmas Nut Roll
Italian Apple Fritters
Italian Cream Cake
Panna Cotta
Ricotta Cookies