Low Fat Pistachio Cannoli
Indulge in a guilt-free twist on an Italian favorite with our Low Fat Pistachio Cannoli. This lightened-up dessert features creamy, low-fat ricotta cheese blended with powdered pistachios, a hint of orange zest, vanilla, and a touch of cinnamon for an aromatic, nutty filling. The homemade whole wheat cannoli shells are baked, not fried, offering a wholesome alternative without compromising on flavor. Each bite is elevated with a garnish of vibrant chopped pistachios for added crunch and visual appeal. Perfect for health-conscious dessert lovers, these cannoli are easy to make and ideal for entertaining or a special treat. Enjoy this low-fat pistachio recipe that delivers on deliciousness while staying mindful of nutrition.
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Recipe Information
Ingredients
- 1 cup Low-fat ricotta cheese
- 0.5 cup Shelled unsalted pistachios
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Orange zest
- 0.25 teaspoon Cinnamon
- 1 cup Whole wheat flour
- 0.5 teaspoon Salt
- 1 teaspoon Baking powder
- 0.5 cup Unsweetened almond milk
- 2 tablespoons Olive oil
- 1 large Egg white
- Cooking spray
- 0.25 cup Pistachio nuts (chopped, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray.
In a food processor, blend 0.5 cup of shelled pistachios until they become a fine powder. Be careful not to over-process, or it will turn into nut butter.
In a medium bowl, mix together ricotta cheese, powdered sugar, vanilla extract, orange zest, cinnamon, and the powdered pistachios until smooth and combined. Cover and refrigerate the mixture until ready to use.
In another bowl, whisk together whole wheat flour, salt, and baking powder.
In a separate small bowl, stir together the unsweetened almond milk, olive oil, and egg white. Pour the wet ingredients into the dry ingredients, mixing until a dough forms.
On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.
Wrap each dough circle around a cannoli mold or piece of dowel, sealing the ends with a small amount of water.
Place the shells on the prepared baking sheet and bake for 12 to 15 minutes, or until lightly golden. Allow them to cool slightly before removing the molds.
Once the shells are cool, use a piping bag or a small spoon to fill them with the chilled pistachio ricotta mixture.
Garnish each end with additional chopped pistachio nuts.
Serve immediately, or store in the refrigerator in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 193.1 g | 70% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 69.3 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1065 mg | 82% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2080 mg | 44% | |
*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.
