Healthier Desserts · Kid-Approved
Mini Cannoli with Ricotta, Orange & Chocolate Chips
Crisp mini cannoli shells piped with a lightly sweet, creamy ricotta filling scented with orange and cinnamon, finished with mini chocolate chips and pistachios. A Sicilian classic, made easy.
Ingredients
- 24 Mini cannoli shells
- 15 oz Part-skim ricotta, drained overnight
- 1/3 cup Powdered sugar
- 1/2 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1 Orange (zest)
- 2 tbsp Mini chocolate chips
- 2 tbsp Pistachios, finely chopped
Directions
- Drain the ricotta in a fine strainer lined with a paper towel in the fridge overnight (or at least 2 hours). This keeps the shells crisp.
- Beat the ricotta with the powdered sugar, cinnamon, vanilla and orange zest until smooth and creamy.
- Spoon into a piping bag (or zip-top bag with the corner snipped) and fill the shells from both ends just before serving.
- Dip the ends in chocolate chips and pistachios and dust with a little more powdered sugar.
Calorie breakdown
Shells 70 · ricotta 53 · powdered sugar 13 · chocolate chips 12 · pistachios 8 · vanilla + orange zest 1
💡 Lighter tip: Fill the shells right before serving. Filled cannoli go soft within an hour.
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