Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
622
Calories
20g
Protein
45g
Fat
39g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 8 California Avocados, pureed
- 1 Pound ricotta cheese, whipped
- 1 Cup confectioners' sugar + some for garnish
- 24 cannoli shells, about 5 inches long
- Pistachio nuts, chopped, as needed for garnish
- =
Directions
1
Beat together avocado and ricotta.
2
Sift confectioners' sugar into mixture; mix until smooth. Reserve tightly covered in refrigerator up to 24 hours.
3
Remove filling from refrigerator 30 minutes before serving.
4
Beat again, if necessary. With a 1/2-inch plain tube, pipe filling into each end of the cannoli shell. Garnish each end with chopped pistachios; dust top of shell with confectioners' sugar.
Recipe sourced from
fandom