Homemade cannoli shells are filled with a creamy lemon and ricotta cheese filling with a hint of fresh basil for a gourmet dessert. For a shortcut, you can substitute purchased cannoli shells (8 full-size or 16 mini). Source: Diabetic Living Magazine

Diabetic Living Magazine


Almond Cannoli
Lemon-Basil Ricotta Cream Filling


Instructions Checklist
  • To prepare cannoli: Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper. In a medium mixing bowl use a rotary beater to beat egg whites until foamy. Add sugar and beat for 1 minute. Sprinkle with flour, almonds and salt. Fold together gently. Drizzle with oil and vanilla. Fold together gently.

  • Drop batter evenly into 8 mounds, putting 4 mounds on each cookie sheet and separating the mounds by about 4 inches. Spread each mound to a 6-inch circle.

  • Bake one cookie sheet for 5 to 6 minutes or until bottoms of cookies are lightly browned. Immediately loosen cookies from cookie sheet. Turn over and wrap around metal cannoli cones or the straight metal handle of a whisk. Cool slightly and remove from cones or whisk handle while still slightly warm. Cool on a wire rack, seam side down. (If cookies become too stiff to roll, return briefly to the oven to soften.) Repeat with remaining cookie sheet.

  • To prepare filling: In a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in honey and lemon peel until smooth. Stir in ricotta cheese and basil.

  • To serve, pipe or spoon cheese mixture into cooled cannoli shells. Garnish tops of shells with lemon peel strips and/or basil leaves if desired. Serve immediately.


Test Kitchen Tip: We do not recommend using a sugar substitute for this recipe.

Make Ahead Tip: Prepare cannoli shells and filling as directed. Place shells in an airtight container and store at room temperature up to 3 days. Place filling in an airtight container and chill up to 3 days. To serve, let filling stand at room temperature for 30 minutes to soften slightly. Fill and garnish shells as directed.

Nutrition Facts

172 calories; 8.5 g total fat; 2.9 g saturated fat; 17 mg cholesterol; 120 mg sodium. 55 mg potassium; 17.9 g carbohydrates; 0.4 g fiber; 15 g sugar; 5.8 g protein; 187 IU vitamin a iu; 1 mg vitamin c; 12 mcg folate; 84 mg calcium; 9 mg magnesium;