Cookbook Author Dana Jacobi on StarChefs

"The Natural Kitchen: Soy" by Dana Jacobi, Prima Publishing 1996
Adapted by StarChefs

Yield: 4 servings or filling for 8 cannoli


  • 16 ounces soft regular tofu
  • 1/3 cup tofu cream cheese
  • 1 cup confectioners' sugar
  • 1-2 teaspoons fresh lemon juice
  • 2 tablespoon grated orange zest
  • 1 teaspoon chopped candied citron or golden raisins
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground cinnamon
  • 1 1/2 ounces finely chopped dark chocolate
  • 8 cannoli shells, (optional)
  • 1/4 cup shelled pistachios


1. In a food processor, puree the tofu. Set a strainer over a bowl. Line the strainer with a double layer of cheese cloth. Pour the tofu into the lined strainer. Set the tofu in the refrigerator to drain for 2-3 hours, until about 3 tablespoons of liquid collects in the bowl. (If serving cannoli cream as a pudding, this step can be omitted.)

2. Scoop the thickened tofu back into the food processor. Add the cream cheese, sugar, and 1 teaspoon of the lemon juice. Blend well. If the mixture tastes flat, add the remaining lemon juice.

3. Pour the tofu mixture into a medium bowl. Mix in the citron or raisins, orange zest, cinnamon, and chocolate. Cover tightly and refrigerate 2 hours before serving to let flavors mellow.

4. To serve, spoon into individual footed dessert dishes and sprinkle with the nuts. If making cannoli, spoon about 1/4 cup of the mixture into each shell. Coat the filling at each end with nuts. Serve filled cannoli within 2 hours, so they do not get soggy.


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