Cannoli Shake

The lovely flavors of sweet ricotta cheese, lemon, and cinnamon that we love in a cannoli are here in a luscious, calcium-rich shake. The dairy-free version tastes just as good.

Yield: Serves 1 (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 225
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 12.2g
  • Carbohydrate: 26.1g
  • Fiber: 1.5g
  • Cholesterol: 27mg
  • Iron: 0.4mg
  • Sodium: 149mg
  • Calcium: 353mg


  • 1/4 cup 1% low-fat milk
  • 1/4 cup part-skim ricotta cheese
  • 1/2 teaspoon grated lemon rind
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup vanilla low-fat ice cream
  • 1/2 teaspoon shaved bittersweet chocolate


  1. 1. Place first 5 ingredients in a blender in the order given; process until smooth. Pour into a glass, and sprinkle with shaved chocolate. Serve immediately.
  2. Skip the Dairy Substitute equal amounts of non-dairy tofu ricotta, unsweetened almond milk, and non-dairy tofu ice cream for the part-skim ricotta, low-fat milk, and low-fat ice cream.
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