I'm trying to get a friend to make sugar free cannoli but she says they won't taste right without sugar in the ricotta. Has anyone made a similar sugar free pastry and, if so, how did it turn out? Also, what would be the best sugar substitute to use in baking? Thanks in advance.....
If you don't add sweetener, it will just be ricottta cheese in flaky pastry. I suggest a bit of splenda. Try to obtain cinnamon oil instead of using ground cinnamon. The flavour of the oil is magnificent and strong enough to mask any sugar substitute flavour.
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