Low Fat Classic Italian Cannoli

Indulge in the timeless charm of Italian desserts with this **Low Fat Classic Italian Cannoli** recipe, a lighter twist on the beloved treat without sacrificing flavor. Crafted with a whole wheat pastry flour shell and baked instead of fried, these golden cannoli are perfectly crisp and guilt-free. The creamy ricotta filling, subtly sweetened with powdered sugar and infused with vanilla, is elevated by a sprinkling of mini chocolate chips and chopped pistachios for a delightful mix of texture and taste. With just 30 minutes of preparation and 20 minutes of baking, this dessert is as easy to make as it is delicious. Perfect for health-conscious dessert lovers, these low-fat cannoli capture the authentic essence of Italy while offering a modern, wholesome spin.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 1 cup Whole wheat pastry flour
• 2 tablespoons Unsweetened cocoa powder
• 2 tablespoons Granulated sugar
• 0.25 teaspoon Salt
• 0.5 teaspoon Baking powder
• 2 tablespoons Butter
• 1 Egg white
• 2 tablespoons White wine vinegar
• 2 tablespoons Water
• 1 cup Part-skim ricotta cheese
• 0.25 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Mini semi-sweet chocolate chips
• 2 tablespoons Chopped pistachios
• 0 Light cooking spray

Directions

Step 1

In a medium mixing bowl, whisk together the whole wheat pastry flour, cocoa powder, granulated sugar, salt, and baking powder.

Step 2

Cut the butter into small pieces and add to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Step 3

Add the egg white, white wine vinegar, and water to the flour mixture. Stir using a fork until the ingredients form a dough.

Step 4

Knead the dough on a lightly floured surface for a few minutes until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 15 minutes.

Step 5

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.

Step 6

Roll the dough out to about 1/8-inch thickness. Use a round 3-4 inch cutter to cut out circles.

Step 7

Wrap each circle around a cannoli form, sealing the edges with a little water to form a tube.

Step 8

Place covered cannoli forms on the prepared baking sheet. Spray them lightly with cooking spray.

Step 9

Bake the shells for approximately 10-12 minutes until they are lightly golden. Remove from the oven and let cool slightly before gently sliding them off the forms.

Step 10

For the filling, in a medium bowl, stir together the ricotta cheese, powdered sugar, and vanilla extract until smooth.

Step 11

Fold in the mini chocolate chips and half the chopped pistachios.

Step 12

Fill a pastry bag with the ricotta mixture and pipe into the cooled cannoli shells. If you don't have a pastry bag, use a plastic zip-lock bag with one corner snipped off.

Step 13

Dip each end of the cannoli in the remaining chopped pistachios.

Step 14

Serve immediately or refrigerate until serving time.

Nutrition Facts

Serving size	(595.0g)

Amount per serving	% Daily Value*
Calories	1425.4

Total Fat 59.5g	0%
Saturated Fat 30.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 165.8mg	0%
Sodium 1620.9mg	0%
Total Carbohydrate 183.7g	0%
Dietary Fiber 21.4g	0%
Total Sugars 72.8g
Protein 55.8g	0%

Vitamin D 4.5IU	0%
Calcium 694.4mg	0%
Iron 8.2mg	0%
Potassium 1249.0mg	0%

*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.

Source of Calories

Fat: 35.9%

Protein: 14.9%

Carbs: 49.2%