Chocolate Chip Cannoli

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Chocolate Chip Cannoli
Photo: Oxmoor House
Cannoli on a gluten-free diet are practically unheard of. This version, made with gluten-free pizzelles, can be enjoyed by everyone. Add additional chocolate minichips on the ends for garnish, if you like.
Serves 12 (serving size: 1 filled cannolo)


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1 cup part-skim ricotta cheese
1/2 cup powdered sugar
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup semisweet chocolate minichips


Hands-on: 16 Minutes
Total: 12 Hours, 36 Minutes

1. Place colander in a 2-quart glass measuring cup or medium bowl. Line colander with 3 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon ricotta cheese into colander. Gather edges of cheesecloth; tie securely. Refrigerate 12 hours. Spoon drained cheese into a large bowl; discard liquid.

2. Add powdered sugar, cream cheese, cornstarch, lemon rind, vanilla, and cinnamon to drained ricotta; beat with a mixer at medium speed until combined. Fold in chocolate minichips; cover and chill until ready to assemble cannoli.

3. Spoon ricotta mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 1 tablespoon into each end of prepared cannoli shells. Serve immediately.

Created date

October 2014

Nutritional Information

Calories 151
Fat 7.1 g
Satfat 3.8 g
Monofat 2.4 g
Polyfat 0.4 g
Protein 4.3 g
Carbohydrate 18 g
Fiber 0.4 g
Cholesterol 33 mg
Iron 0.4 mg
Sodium 113 mg
Calcium 79 mg