16 oz. soft regular tofu (not silken)
1/3 cup soy cream cheese
1 cup powdered sugar
1 1/2 tsp fresh lemon juice
1 Tbs orange zest
1/2 tsp ground cinnamon
1 tsp vanilla
1/3 cup semisweet chocolate, finely chopped
12 mini cannoli shells
1 cup mini chocolate chips
In a strainer, place a double layer of cheesecloth – set aside. In a food processor, puree the tofu. Add the tofu to the strainer (on top of the cheesecloth) and place the strainer in or over a bowl (to catch the liquid). Let the tofu drain – in the refrigerator – for 2 hours.
Scoop the tofu back into the food processor. Add the soy cream cheese, powdered sugar, and lemon juice and blend. Put the tofu mixture in a bowl and add the orange zest, cinnamon and vanilla. Mix well. Add the chocolate and blend (gently). Cover and refrigerate for 2 hours.
To make the cannoli, spoon (or use a pastry bag) the mixture into each shell. Dip each side of the cannoli into the mini chocolate chips (to garnish).
Once you fill the cannolis, serve within 5 minutes (so they do not get soggy).