Who can resist a cannoli? But, before you give in and devour the original, consider putting a new spin on Sicilian pastry dessert with this diet-friendly alternative.
Cannoli shell Ingredients
- ¼ cup oat flour
- ¼ cup liquid egg whites
- ¼ cup(s) vanilla whey protein powder
- 2 tbsp almond milk
- ½ cup ricotta cheese (skim-milk)
- ¼ cup Gaspari Nutrition MyoFusion Advanced Protein, Vanilla Ice Cream
- First, make your pancake mix by blending all the cannoli ingredients together. Fry up four little round pancakes in a hot non-stick pan coated with low-calorie spray or coconut oil. Bear in mind that you can make three bigger pancakes or even five smaller ones, depending on how big you like your cannoli. To make sure you don't overcook the pancakes, flip and remove them from the pan as soon as they're cooked, but before they brown.
- Wrap each pancake around a cannoli mold or raw cannelloni.
- Spray your non-stick pan with more low-calorie spray or coconut oil. Once it's hot, hot, hot, manually press your shaped pancake on it to fry each side. As you fry the pancake, you should notice it start to retain its tubular shape. Do this with all the pancakes.
- Once your pancakes are all cannoli-shaped, make your frosting by mixing the ricotta with the protein powder. You can do this in a bowl with a spoon.
- Make your own piping bag! Stick the filling mixture in a small ziplock bag and cut off the corner of the bag to transform it into a pastry chef's proper-presentation must.
- Stuff your cannoli.
- Garnish with melted chocolate, ground pistachios, or whatever you fancy.
- Note: The method above still leaves the cannoli a bit pancakey instead of giving it that flat-out crunch. If you want to get the proper crispy texture, you have two options. Option one, use oil instead of low-calorie spray when you fry the cannoli into shape. Option two, start off with more of a dough instead of a batter and wrap that around each cannoli mold. I didn't do it this way because it's a bit more complicated, but it can certainly be done.