Low Fat Pistachio Cannoli

Indulge in a guilt-free twist on an Italian classic with this Low Fat Pistachio Cannoli recipe. Featuring a creamy, lightly sweetened filling of low-fat ricotta cheese blended with powdered sugar, vanilla, zesty orange, aromatic cinnamon, and finely ground pistachios, this dessert delivers all the flavor without the excess calories. The baked whole wheat shells, crafted with olive oil and unsweetened almond milk, offer a crisp yet wholesome alternative to traditional fried cannoli. Garnished with vibrant chopped pistachios, these cannoli are perfect for a healthier dessert option that doesn’t compromise on indulgence. Ready in just an hour, they’re ideal for dinner parties or as a make-ahead treat stored in your fridge.

Nutriscore Rating: 69/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 cup Low-fat ricotta cheese
• 0.5 cup Shelled unsalted pistachios
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract
• 1 teaspoon Orange zest
• 0.25 teaspoon Cinnamon
• 1 cup Whole wheat flour
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 0.5 cup Unsweetened almond milk
• 2 tablespoons Olive oil
• 1 large Egg white
• 0 Cooking spray
• 0.25 cup Pistachio nuts (chopped, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray.

Step 2

In a food processor, blend 0.5 cup of shelled pistachios until they become a fine powder. Be careful not to over-process, or it will turn into nut butter.

Step 3

In a medium bowl, mix together ricotta cheese, powdered sugar, vanilla extract, orange zest, cinnamon, and the powdered pistachios until smooth and combined. Cover and refrigerate the mixture until ready to use.

Step 4

In another bowl, whisk together whole wheat flour, salt, and baking powder.

Step 5

In a separate small bowl, stir together the unsweetened almond milk, olive oil, and egg white. Pour the wet ingredients into the dry ingredients, mixing until a dough forms.

Step 6

On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles using a 4-inch round cutter.

Step 7

Wrap each dough circle around a cannoli mold or piece of dowel, sealing the ends with a small amount of water.

Step 8

Place the shells on the prepared baking sheet and bake for 12 to 15 minutes, or until lightly golden. Allow them to cool slightly before removing the molds.

Step 9

Once the shells are cool, use a piping bag or a small spoon to fill them with the chilled pistachio ricotta mixture.

Step 10

Garnish each end with additional chopped pistachio nuts.

Step 11

Serve immediately, or store in the refrigerator in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(745.4g)

Amount per serving	% Daily Value*
Calories	1957.4

Total Fat 105.8g	0%
Saturated Fat 23.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 94.2mg	0%
Sodium 1973.5mg	0%
Total Carbohydrate 193.1g	0%
Dietary Fiber 28.1g	0%
Total Sugars 69.3g
Protein 73.7g	0%

Vitamin D 43.9IU	0%
Calcium 1065.3mg	0%
Iron 10.9mg	0%
Potassium 2079.5mg	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: 47.2%

Protein: 14.6%

Carbs: 38.2%