The famed Miami Beach cardiologist who has helped millions of people worldwide to lose weight and eat healthier with his best-selling South Beach Diet books now addresses the special challenge that can undermine anyones willpower, the irresistible lure of diet-busting dishes at festive occasions. As the more than 20 menus and 150 easy, all-new recipes in this cookbook prove, theres no need to give up favorite holiday and party dishes to stay on the South Beach Diet.
A classic Italian favorite, cannoli gets a light update here that’s as sweet as ever. You can find prebaked mini whole-wheat phyllo shells in the refrigerator section of most supermarkets.
Prep Time: 10 minutes
Chill Time: 2 hours
Makes 30 tartlets
2 cups part-skim ricotta cheese
1/4 cup granular sugar substitute
4 ounces bittersweet chocolate, finely chopped
Pinch of ground cinnamon
1 teaspoon vanilla extract
2 boxes mini whole-wheat phyllo shells (15 shells each)
1/4 cup finely chopped unsalted pistachio nuts
Stir together ricotta, sugar substitute, chocolate, cinnamon, and vanilla in a medium bowl until well combined. Chill, covered, until ready to prepare tartlets.
No more than 2 hours before serving, fill mini phyllo shells with about 1 tablespoon ricotta filling. Sprinkle each tartlet evenly with pistachios and refrigerate until ready to serve.
Make-Ahead: The ricotta filling can be made up to 1 day in advance and refrigerated in a covered container. Tartlets can be filled up to 2 hours ahead of serving and refrigerated, lightly covered, until ready to serve.
Nutrition at a Glance
Per tartlet: 70 calories, 4.5 g fat, 1.5 g saturated fat, 3 g protein, 5 g carbohydrate, 0 g fiber, 30 mg sodium
