Heart-Healthy Classic Italian Cannoli
Indulge guilt-free with our Heart-Healthy Classic Italian Cannoli, a wholesome twist on the beloved Sicilian dessert! Crafted with whole wheat pastry flour and olive oil, these baked cannoli shells bring a light yet crispy texture without the need for frying. The creamy, protein-rich filling combines non-fat ricotta cheese with a touch of honey and vanilla, plus bursts of flavor from mini dark chocolate chips and chopped pistachios. Perfectly sweetened and dusted with powdered sugar, these cannoli are as elegant as they are nourishing. Whether you're looking for a lighter dessert option or aiming to make heart-conscious choices, this recipe balances indulgence with healthy ingredients while staying true to traditional Italian flavors. Ideal for celebrations or a guilt-free treat—and ready in just an hour!
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 1 tablespoon Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Olive oil
- 1 large Egg
- 1 tablespoon White wine vinegar
- 2 tablespoons Cold water
- 1.5 cups Non-fat ricotta cheese
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.25 cup Mini dark chocolate chips
- 2 tablespoons Powdered sugar
- 0.25 cup Unsalted pistachios, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix whole wheat pastry flour, cocoa powder, baking powder, and salt.
Create a well in the center and add olive oil, egg, white wine vinegar, and cold water. Mix to form a dough.
Knead the dough on a lightly floured surface until smooth, about 5 minutes.
Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.
Roll out the dough to 1/8-inch thickness. Cut circles using a 3-inch cookie cutter.
Wrap each dough circle around a cannoli form and seal the edges with a little water.
Place wrapped forms onto the prepared baking sheet and bake in the preheated oven for 12-15 minutes until golden brown.
Allow to cool slightly before gently removing the cannoli shells from the forms.
In a medium bowl, whisk together ricotta cheese, honey, and vanilla extract until smooth.
Fold in mini dark chocolate chips into the ricotta mixture.
Fill each cooled cannoli shell with ricotta filling using a piping bag or a small spoon.
Dust filled cannolis with powdered sugar and sprinkle the ends with chopped pistachios.
Serve immediately or refrigerate until ready to serve, enjoying within a few hours for optimal freshness.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 206.4 g | 75% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 88.3 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1047 mg | 81% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
