Low Fat Classic Italian Cannoli
Indulge in the irresistible flavors of Italy with this Low Fat Classic Italian Cannoli recipe, a lighter twist on a timeless dessert favorite. Crafted with whole wheat pastry flour and unsweetened cocoa powder, these baked, not fried, cannoli shells strike the perfect balance between health-conscious and decadent. The creamy filling combines part-skim ricotta cheese, a touch of powdered sugar, and vanilla, creating a luscious base that’s studded with mini chocolate chips and garnished with vibrant chopped pistachios. Boasting a guilt-free profile and authentic taste, this recipe is perfect for anyone craving a classic Italian dessert without compromising on nutrition. Whether served immediately or chilled, these cannoli are a show-stopping treat for dinner parties or everyday indulgence.
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Recipe Information
Ingredients
- 1 cup Whole wheat pastry flour
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 2 tablespoons Butter
- 1 Egg white
- 2 tablespoons White wine vinegar
- 2 tablespoons Water
- 1 cup Part-skim ricotta cheese
- 0.25 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Mini semi-sweet chocolate chips
- 2 tablespoons Chopped pistachios
- Light cooking spray
Instructions
In a medium mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, granulated sugar, salt, and baking powder.
Cut the butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Add the egg white, white wine vinegar, and water to the flour mixture. Stir using a fork until the ingredients form a dough.
Knead the dough on a lightly floured surface for a few minutes until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Roll the dough out to about 1/8-inch thickness. Use a round 3-4 inch cutter to cut out circles.
Wrap each circle around a cannoli form, sealing the edges with a little water to form a tube.
Place covered cannoli forms on the prepared baking sheet. Spray them lightly with cooking spray.
Bake the shells for approximately 10-12 minutes until they are lightly golden. Remove from the oven and let cool slightly before gently sliding them off the forms.
For the filling, in a medium bowl, stir together the ricotta cheese, powdered sugar, and vanilla extract until smooth.
Fold in the mini chocolate chips and half the chopped pistachios.
Fill a pastry bag with the ricotta mixture and pipe into the cooled cannoli shells. If you don't have a pastry bag, use a plastic zip-lock bag with one corner snipped off.
Dip each end of the cannoli in the remaining chopped pistachios.
Serve immediately or refrigerate until serving time.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 1621 mg | 70% | |
| Total Carbohydrate | 183.7 g | 67% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 72.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 694 mg | 53% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1249 mg | 27% | |
*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.
