Chocolate-Dipped Cannoli with Pistachios

Chocolate-Dipped Cannoli with Pistachios Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Budget tip: You can substitute chopped peanuts or almonds for the pistachios.


Serves 4 (serving size: 1 cannolo)

Recipe from

Cooking Light

Nutritional 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


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


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.

Ivy Manning,

Cooking Light

October 2013
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