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

Gallery

Oxmoor House

Recipe Summary

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

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.

    Advertisement
  • 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.
Advertisement
Advertisement