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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:
16 mins
total:
12 hrs 36 mins
Yield:
Serves 12 (serving size: 1 filled cannolo)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Source

Gluten-Free Baking

Nutrition Facts

151 calories; fat 7.1g; saturated fat 3.8g; mono fat 2.4g; poly fat 0.4g; protein 4.3g; carbohydrates 18g; fiber 0.4g; cholesterol 33mg; iron 0.4mg; sodium 113mg; calcium 79mg.
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