Serves: 6 (12 cannelloni)
- 410g can sliced apples (I used Woolworths/Safeway brand) or 1 1/2 c lightly steamed fresh apples
- 12 cannelloni shells
- 1 x 250 g tub light ricotta
- 4 TB Splenda
- 3 eggs
- 2 cups non-fat milk
- 4 tsp (1 TB) vanilla essence
Slice the apples thinly and add to large bowl. Add 1 TB of Splenda, 1 tsp cinnamon and ricotta and mix well with a spoon.
Stuff mix into cannelloni shells and lay into a small square or rectangular baking dish (flat if you can). You can try and do this with a spoon, but hands are quicker, easier but much messier!
Some of the ricotta will drip back into the bowl, that's fine, as long as there's no apple chunks left over.
Add 3 eggs, vanilla essence and 3 TB of splenda to the ricotta and beat.
Warm the milk, but don't boil it. I did 2 mins on high in 1200W micro.
Add the warm milk to the eggs and beat until there is 2 or 3 cm of fluff on the top.
Pour over the cannelloni and sprinkle with more cinnamon
Bake at 180*C for 50 minutes. The pudding is done when you jiggle the dish and it doesn't jiggle back.
Not on Core? The total for this recipe is 21 points