Holy (Protein) Cannoli

If you haven't already figured it out, I have a major sweet tooth! One dessert I love to get from real NY pizzerias is a cannoli! I just love them!

The other day, I bought some fat free ricotta cheese to make a calzone, and had a ton of ricotta left over. Obviously, my mind immediately went to cannolis! How could I make them "healthy"? 

I ended up simply mixing the ricotta with protein powder and sweetener for the filling and made a crisped crepe type shell. I'm not 100% pleased with the shell because it didn't have that crunch and crumble that a real cannoli shell has. Perhaps I will do some more experimenting in the kitchen. However, since it was still pretty darn delicious, I'll share my recipe with you!



Ingredients: 

Shell: 
  • Approximately 3 tbsp Kodiak cakes mix 
  • 3 tbsp (equal parts) water 
Filling:
  • 1/4 cup fat free ricotta cheese 
  • 10 grams protein powder (about 1/3 scoop) 
  • 1/2 tbsp chocolate chips
Directions: 
1. Preheat oven to 350 degrees Fahrenheit. Set it to broil. 
2. Mix the shell ingredients and cook in a pan as one large crepe. 
3.  Using a cannoli tube (or create a cylinder using aluminum foil like I did) wrap the crepe around the tube. I used a toothpick to secure it on the aluminum foil tube. 
4. Spray the crepe with cooking spray and broil for about 5 minutes, until it is golden and retains its shape. 
5. Let the shell cool. 
6. In a bowl, combine the ricotta and protein powder. Beat with a hand mixer. 
7. When thoroughly combined, spoon it into a piping bag with tip and chill in the fridge. 
8. When both the filling and the shell are cool, pipe the filling in both sides of the shell. 
9. Adorn with chocolate chips and nunaturals Cocoa syrup for an authentic feel! 
10. Devour and be amazed. 

Macros: 174 calories 2.6f/19.4c/18.7p

Comments

Post a Comment

Popular posts from this blog

Not Your Mother's Cookie Dough - Gluten Free, Sugar Free, Bean Free!

Image
You've seen edible cookie dough recipes all over the World Wide Web. You've some cookie dough with garbanzo beans, cookie dough with flour, dough with sugar, without sugar, maybe even with sweet potato. But, have you ever seen cookie dough with... Cauliflower. That's right, folks. I said cauliflower. And then I said "folks" which is weird. The idea popped into my head as I was thinking about the versatility of cauliflower! It's used as rice, as a mock mashed potato, as pizza crust, even added into smoothies! So what can't this vegetable do!? This recipe is SO SIMPLE, you have to try it! Not Your Mother's Cookie Dough Makes 2 generous servings. Ingredients: 210 g cauliflower, steamed then cooled 1/4 cup powdered peanut butter 1/2 tsp imitation butter flavor 1 tsp vanilla extract 1/4 tsp salt 2 tbsp almond milk sweetener to taste (I used approximately 1/4 - 1/2 cup erythritol)  2 tbsp mini chocolate chips (I used KNOW foo...
Read more

Gut Healthy Gummy Bears! Keto Friendly

Image
Team Sour or Team Sweet? I'm team sour all the way! These gummies are surprisingly easy to make if you have a gummy bear mold (they're very inexpensive on amazon!) and they have the gut-health benefits of prebiotic fiber and gelatin! First they're sour, then they're sweet. Ingredients: 40g VitaFiber IMO syrup  1 tbsp gelatin liquid stevia to taste (I used orange stevia) 1/2 cup water Directions: Heat the mixture on the stove until bubbling.  Use the dropper to fill the gummy bear molds.  Place in fridge until set.  Just before eating, toss the gummy bears in a mixture of citric acid powder, and granulated sweetener of choice (I used a monk fruit/erythritol blend).  Voila! Sour gummies! 
Read more

Keto Meringues! Sugar Free!

Image
I recently had the idea to make Meringue cookies and my curiosity was piqued at the idea of making sugar free meringue cookies. I wondered if it would work!  3 calories a piece?! I'll take 10!  I took to Google, and to my surprise there were recipes with Splenda, erythritol, stevia and beyond! I decided to try my hand at sugar free meringues with an erythritol based sweetener I just purchased recently. The brand is Swerve and I purchased it from Luckyvitamin.com. It claims to have no aftertaste! Meringues can be a bit tricky to set up due to humidity and given that it was a hot August day in North Carolina, I think they turned out pretty well! The texture was good on most of them but a few of them were still a bit soft in the middle.  Factors working against me: I didn't have enough egg whites I didn't have cream of tartar I was attempting sugar free I didn't have parchment paper Humidity You may be thinking, why even bother? Well, I don...
Read more