High Protein Classic Italian Cannoli
Indulge guilt-free with these High Protein Classic Italian Cannoli—a modern twist on a beloved Italian dessert. This recipe combines the crispy, golden-brown shells of traditional cannoli with a creamy ricotta filling enhanced by whey protein powder, making it a protein-packed treat perfect for satisfying your sweet tooth while supporting your fitness goals. Infused with the warmth of cinnamon and richness of Marsala wine, the scratch-made shells are fried to perfection, then filled with a luscious vanilla-scented mixture studded with mini chocolate chips. Ready in under an hour, these cannoli strike the ideal balance between indulgence and modern nutrition, making them a standout choice for dessert lovers and health-conscious eaters alike. Dust them with powdered sugar, and watch them disappear at your next gathering!
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Ingredients
- 120 grams all-purpose flour
- 10 grams unsweetened cocoa powder
- 30 grams sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 30 grams unsalted butter
- 1 egg white
- 65 ml marsala wine
- 200 grams ricotta cheese
- 50 grams whey protein powder
- 60 grams powdered sugar
- 1 teaspoon vanilla extract
- 60 grams mini chocolate chips
- 500 ml vegetable oil
Directions
Step 1
In a medium bowl, combine flour, cocoa powder, sugar, cinnamon, and salt.
Step 2
Using a pastry cutter or your fingers, cut the butter into the dry ingredients until the mixture is crumbly.
Step 3
Stir in the egg white and Marsala wine, mixing until a dough forms.
Step 4
Knead the dough on a lightly floured surface for about 5 minutes until smooth.
Step 5
Wrap in plastic and refrigerate for at least 1 hour.
Step 6
In a bowl, combine ricotta cheese, protein powder, powdered sugar, and vanilla extract. Blend until smooth.
Step 7
Fold in mini chocolate chips and refrigerate the filling until required.
Step 8
Heat vegetable oil in a deep pot to 180 °C (355 °F).
Step 9
Roll dough to a thin sheet (about 1/16 inch) and cut into 4-inch circles.
Step 10
Wrap dough circles around cannoli molds, sealing the edges with a touch of water.
Step 11
Fry in hot oil until golden brown (about 2-3 minutes), then drain on paper towels.
Step 12
Once cool enough to handle, carefully remove the shells from the molds.
Step 13
Fill a pastry bag with the ricotta mixture and pipe into cooled shells.
Step 14
Dust with additional powdered sugar and serve immediately.
Nutrition Facts
| Serving size | (1141.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5724.3 |
| Total Fat 508.9g | 0% |
| Saturated Fat 103.3g | 0% |
| Polyunsaturated Fat 284.0g | |
| Cholesterol 214.0mg | 0% |
| Sodium 1531.4mg | 0% |
| Total Carbohydrate 257.2g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 131.9g | |
| Protein 84.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1097.5mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 896.6mg | 0% |
Source of Calories