Chocolate-Dipped Cannoli with Pistachios

Name: Chocolate-Dipped Cannoli with Pistachios
Yield: Serves 4 (serving size: 1 cannolo)
Ingredients: ⅔ cup part-skim ricotta cheese; 2 tablespoons 1/3-less-fat cream cheese; 1 teaspoon grated orange rind; ¼ teaspoon vanilla extract; ¼ cup powdered sugar; 4 (5-inch-long) cannoli shells; 1 ½ tablespoons finely chopped roasted pistachios; 1 teaspoon finely chopped bittersweet chocolate

1 Rating
1 Review

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

By Ivy Manning

Recipe by Cooking Light October 2013

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:

Serves 4 (serving size: 1 cannolo)

Nutrition Info

Ingredients

⅔ cup part-skim ricotta cheese
2 tablespoons 1/3-less-fat cream cheese
1 teaspoon grated orange rind
¼ teaspoon vanilla extract
¼ cup powdered sugar
4 (5-inch-long) cannoli shells
1 ½ tablespoons finely chopped roasted pistachios
1 teaspoon finely chopped bittersweet chocolate

Directions

Step 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.

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Nutrition Facts

Per Serving:

240 calories; fat 13g; saturated fat 5.2g; mono fat 4.4g; poly fat 2.4g; protein 7.8g; carbohydrates 23g; fiber 0.4g; cholesterol 28mg; iron 0.3mg; sodium 109mg; calcium 122mg.

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