I have many questions. Questions about life. Like, if Zack and Kelly are still together. Or, what is up with Brenda and Dylan? Or, how old is Emma?
You know what I’m saying, right?
You’re also wondering about these things! Oh good. I would hate to know that I’m alone in this.
Another burning question I have, question number 4368, is this: Why is my husband not Italian? Seriously.
- What do you want for dinner, snookums?
- What about dessert, pretty boy?
- Your awesome, skinny Cannoli with Creamy Ricotta.
And that’s pretty much how our every day conversation goes. Some days both of his wishes come true. It happened two Sundays ago, and he is still talking about it.
We had spaghetti dinner with a side of cannoli. Okay, so, not really on the side, but you know what I mean.
Did you notice the word skinny up there? That’s right. They’re skinny. Well…just the shells. I think I owe you something on the skinnier side after that Beer-Battered Yogurt Fried Chicken and the Nutella French Toast.
Although, that is some really goooood french toast!
But, still. I know you’ve got a bod to show off, so cutting back on a calorie or two is understandable. It’s all about balance.
I have had this cannoli recipe for yeeeears. Remember that aerobics crazed guy, Richard Simmons? I got this recipe from his cookbook, Sweetie Pie. That was waaaaay back in the day. I know, I’m soooo 1990’s. Would you like me to bust out some Spice Girls on you? Or was Public Enemy your thing? 🙂
Couple things about my cookies.
One. As with all cannoli cookies, you will need round, metal molds. Or not. I use the handle of my round and metal spatula, serving spoon, fork…
Two, you will have to work fast to get those cookies around the molds. You may or may not burn your fingers during the process.
Three… I got nothin’.
Just go and make these as soon as you can. If I was you, that would be now!
Cannoli with Creamy Ricotta
For the Cannoli Shells
- 2 large egg whites
- 1/3 cup sugar
- 1 tablespoon canola oil
- 1 tablespoon butter , melted
- 1 teaspoon pure vanilla extract
- 1/3 cup all-purpose flour
For the Creamy Ricotta Filling
- 1/2 cup heavy whipping cream
- 1/2 cup ricotta cheese
- 3 tablespoons cream cheese , room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated orange zest
- 3 tablespoons semisweet mini chocolate chips
- Preheat oven to 375.
- Lightly grease two baking sheets with baking spray; set aside.
- In a medium-size bowl whisk together the egg whites, sugar, canola oil, melted butter, and vanilla. Whisk until thoroughly combined.
- Add in flour and continue to whisk until smooth, and no lumps appear.
- Spoon 4 to 5 mounds of batter onto each baking sheet, using 3 teaspoons of batter for each.
- With the back of the spoon, spread each cookie to about 4-inch diameter.
- Space the cookies at least 2 inches apart.
- Bake for 7 to 8 minutes, or until edges begin to brown.
- Using an offset spatula, loosen cookies from baking sheet and shape into tube form. You can use a round metal utensil and wrap the cookies around that.
- Set cookies seam-side down and let cool.
Prepare The Ricotta Filling
- Place the heavy whipping cream in your mixer's bowl and beat on high until stiff peaks form; about 4 minutes.
- Put the cream in the fridge until ready to use.
- In a large mixing bowl beat together the ricotta cheese, cream cheese, powdered sugar, vanilla and orange zest until smooth and creamy.
- Fold in the cream and chocolate chips. DO NOT MIX OR STIR - FOLD IT.
- Spoon the filling into a pastry bag fitted with a wide round tip and pipe filling into cannoli shells. Serve immediately or keep in a cool, dry place until ready to use.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.