Though cannoli might seem like an overly decadent treat for a healthy diet, these are filled with a mixture of reduced-fat cream cheese and nonfat ricotta for less fat with all the creaminess.

EatingWell Test Kitchen
Source: EatingWell Magazine, September 1998

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Recipe Summary

total:
1 hr 30 mins
Servings:
10
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Puree confectioners' sugar, cream cheese, ricotta and vanilla in a food processor.

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  • Bring 1/2 inch water to a gentle simmer in a small skillet. Sprinkle gelatin over 2 tablespoons water in a small heatproof bowl. Let stand for 1 minute to soften. Set the bowl in the simmering water just until the gelatin has dissolved. Add gelatin to cheese mixture and process until smooth. Add chocolate chips and orange zest; pulse until just combined. Transfer mixture to a bowl. Cover and refrigerate until firm, 1 to 2 hours or overnight.

  • Just before serving, spoon filling into a pastry bag fitted with a large star or plain tip. Holding Pizzelle Cannoli Shells seam-side up, pipe in filling. Sprinkle pistachios over filling at each end. Dust with confectioners' sugar.

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Nutrition Facts

208 calories; protein 6.4g 13% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 0.7g 3% DV; sugars 18g; fat 8g 12% DV; saturated fat 3.8g 19% DV; cholesterol 34.4mg 12% DV; vitamin a iu 188.4IU 4% DV; vitamin c 0.9mg 2% DV; folate 31.1mcg 8% DV; calcium 86.2mg 9% DV; iron 0.7mg 4% DV; magnesium 11.8mg 4% DV; potassium 114.3mg 3% DV; sodium 133.4mg 5% DV; thiamin 0.1mg 9% DV.