- Level: Intermediate
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 17 g
- Cholesterol
- 80 mg
- Sodium
- 672 mg
I have a small secret to tell you: I really don’t like Key lime pie. SHHHHH. Keep it down! It’s just so acidic and tangy that I feel like it’s melting my teeth. Guess what?! I love cannoli more than 43% of my family and this recipe was literally my way of making me A) love Key lime pie B) eat more cannoli.
- Level: Intermediate
- Total: 1 hr (includes cooling time)
- Active: 30 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 612
- Total Fat
- 28 g
- Saturated Fat
- 13 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 19 g
- Protein
- 17 g
- Cholesterol
- 80 mg
- Sodium
- 672 mg
Ingredients
Fried Wonton Chips:
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Directions
Special equipment:
a deep-fry thermometer- Place the ricotta, cream cheese, confectioners’ sugar, Key lime juice and lime zest in the bowl of a stand mixer fitted with the paddle attachment. Start mixing on low speed until just combined, then increase to medium speed until smooth and fluffy, about a minute.
- Transfer to a shallow bowl and smooth out the filling with the back of a spoon or rubber spatula. Toss the graham crackers and pistachios in a small bowl to combine, then and sprinkle over the dip in an even layer. Serve with the Fried Wontons.
Fried Wonton Chips:
- Pour the oil into a small saucepan to at least 1/2-inch up the side of the pan. Heat over medium-low heat until it reaches 375 degrees F. Using tongs, add 4 pieces of wonton wrapper at a time to the hot oil and fry until golden brown, about 15 seconds per side. Transfer to a paper towel-lined baking sheet or plate to drain. Allow to cool completely, then sift the confectioners’ sugar over the wontons.
