High Protein Pistachio Cannoli
Indulge in a guilt-free twist on a classic dessert with this High Protein Pistachio Cannoli recipe! Perfectly balancing flavor and nutrition, these cannoli shells are crafted with whole wheat flour and unflavored protein powder, offering a wholesome base that's both delicious and protein-packed. The creamy filling combines ricotta cheese, Greek yogurt, and pistachio protein powder for a luscious, nutty taste, and the optional garnish of chopped pistachios or chocolate chips adds a final touch of decadence. Oven-baked to golden perfection, these healthier cannoli are ideal for a satisfying treat or post-workout indulgence. With a prep time of just 30 minutes and easy-to-follow steps, this recipe delivers Italian-inspired sweetness with a health-conscious twist.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup Unflavored protein powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 2 tablespoons Unsalted butter, cold and diced
- 1 Egg
- 0.25 cup White wine
- 1 teaspoon Olive oil
- 1 cup Ricotta cheese
- 0.5 cup Greek yogurt
- 1 teaspoon Vanilla extract
- 0.5 cup Pistachio protein powder
- 0.5 cup Chopped pistachios
- 2 tablespoons Powdered sugar
- 1 Egg white, for sealing
- 1 Egg yolk, for brushing
- 0.25 cup Chocolate chips, for optional garnish
Instructions
In a large bowl, combine the whole wheat flour, unflavored protein powder, granulated sugar, and salt.
Add cold, diced butter to the flour mixture and use your fingers to rub it in until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg and white wine. Pour this into the flour mixture and mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
In a mixing bowl, combine the ricotta cheese, Greek yogurt, vanilla extract, pistachio protein powder, and powdered sugar until smooth. Refrigerate until ready to use.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll out the rested dough to about 1/8-inch thickness and cut into 4-inch circles.
Wrap each circle around a cannoli form, sealing the edges with egg white. Brush with beaten egg yolk for shine.
Place cannoli forms on the prepared baking sheet and bake for 15-20 minutes or until golden brown. Remove from oven and let cool completely.
Once cool, gently remove the cannoli shells from the forms.
Pipe the ricotta filling into each shell using a piping bag with a large tip.
Once filled, dip the ends of each cannoli in chopped pistachios or chocolate chips for an optional garnish.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 223.9 g | 81% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 82.0 g | ||
| Protein | 257.7 g | 515% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1904 mg | 146% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3044 mg | 65% | |
*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.
