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Cannoli with Creamy Ricotta | www.diethood.com | Crispy, baked pastry shells filled with a creamy ricotta filling | #recipe #cannoli #dessert
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Cannoli with Creamy Ricotta

11 11 11
WW Freestyle: 11
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Crispy, baked pastry shells filled with a creamy ricotta filling.
Servings: 8
Calories: 243

Ingredients

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

Instructions 

  • 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.

Notes

You can make the cookie mounds smaller and then you will have about 14 to 16 smaller cookies.
Adapted From "Sweetie Pie: The Richard Simmons Private Collection of Dazzling Desserts"
 
Nutrition Facts
Cannoli with Creamy Ricotta
Amount Per Serving
Calories 243 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 38mg13%
Sodium 61mg3%
Potassium 84mg2%
Carbohydrates 23g8%
Fiber 0g0%
Sugar 18g20%
Protein 4g8%
Vitamin A 405IU8%
Calcium 50mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.