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Chocolate-Dipped Cannoli with Pistachios

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: 1 cannolo)
Budget tip: You can substitute chopped peanuts or almonds for the pistachios.


  • 2/3 cup part-skim ricotta cheese
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1 teaspoon grated orange rind
  • 1/4 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 4 (5-inch-long) cannoli shells
  • 1 1/2 tablespoons finely chopped roasted pistachios
  • 1 teaspoon finely chopped bittersweet chocolate

Nutrition Information

  • calories 240
  • fat 13 g
  • satfat 5.2 g
  • monofat 4.4 g
  • polyfat 2.4 g
  • protein 7.8 g
  • carbohydrate 23 g
  • fiber 0.4 g
  • cholesterol 28 mg
  • iron 0.3 mg
  • sodium 109 mg
  • calcium 122 mg

How to Make It

  1. Place ricotta, cream cheese, orange rind, and vanilla extract in a mini food processor; process until smooth. Add powdered sugar, and pulse until well combined. Place ricotta mixture in a small heavy-duty zip-top plastic bag; seal bag. Snip a 1/2-inch hole in one bottom corner of the bag. Fill cannoli shells evenly with ricotta mixture. Combine pistachios and chocolate in a small bowl. Evenly dip ends of cannoli in pistachio mixture.