Low Sodium Classic Italian Cannoli
Indulge in the timeless delight of *Low Sodium Classic Italian Cannoli*, a healthier twist on the beloved Sicilian dessert. Crafted with unsalted butter and ricotta cheese, this recipe retains all the richness of traditional cannoli while keeping sodium levels in check. The crisp, golden shells are hand-rolled and fried to perfection, then generously filled with a velvety ricotta mixture laced with vanilla, powdered sugar, and mini chocolate chips. Each cannoli is crowned with a sprinkle of chopped pistachios for a delightful crunch and a hint of nutty flavor. Perfect for those craving an authentic Italian treat without the guilt, these light and luscious cannoli prove that indulgence and mindful eating can go hand in hand.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Unsalted butter
- 1 tablespoon Granulated sugar
- 1 tablespoon White vinegar
- 1 tablespoon Marsala wine
- 3 tablespoons Cold water
- 1 Egg yolk
- 2 cups Unsalted ricotta cheese
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Mini chocolate chips
- 0.25 cup Pistachios, unsalted and chopped
- 4 cups Vegetable oil, for frying
Instructions
In a large bowl, mix the all-purpose flour and granulated sugar. Cut in the unsalted butter with a pastry cutter or your fingers until the mixture resembles fine crumbs.
Add in the white vinegar, Marsala wine, cold water, and egg yolk. Stir until the dough begins to come together.
Knead the dough on a lightly floured surface until smooth, about 5-7 minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For the filling, combine the unsalted ricotta cheese with powdered sugar and vanilla extract in a medium bowl. Mix until smooth and creamy. Gently fold in mini chocolate chips. Keep the mixture in the refrigerator until ready to use.
After the dough has chilled, roll it out on a floured surface to about 1/8 inch thickness. Cut circles using a 4-inch round cutter.
Wrap each dough circle around a cannoli mold, securing the edges with a little water.
In a deep heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Carefully fry the cannoli shells in batches until golden and crisp, about 2-3 minutes per batch. Remove them with a slotted spoon and drain them on paper towels.
Once the shells have cooled, carefully remove them from the molds.
Fill a piping bag with the ricotta filling and pipe into each shell, starting from the middle and filling towards the ends.
Dip the ends of each cannoli in the chopped pistachios for an extra touch of flavor and texture.
Serve immediately for the best crunch, or store in the refrigerator and consume within a day for optimum freshness.
Nutrition Facts
Calories |
11367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1077.5 g | 1381% | |
| Saturated Fat | 205.1 g | 1026% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 271 mg | 12% | |
| Total Carbohydrate | 369.6 g | 134% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 159.3 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1154 mg | 89% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1133 mg | 24% | |
*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.
