Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

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

Ivy Manning
Recipe by Cooking Light October 2013

Gallery

Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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

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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