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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Chocolate-Dipped Cannoli with Pistachios

Budget tip: You can substitute chopped peanuts or almonds for the pistachios.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1 cannolo)


  • 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.

Nutritional Information

Amount per serving
  • Calories: 240
  • Fat: 13g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 7.8g
  • Carbohydrate: 23g
  • Fiber: 0.4g
  • Cholesterol: 28mg
  • Iron: 0.3mg
  • Sodium: 109mg
  • Calcium: 122mg

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Chocolate-Dipped Cannoli with Pistachios Recipe