Photo: Charisse Kenion
Estimated Nutrition (whole recipe, rough)
782
Calories
27g
Protein
48g
Fat
57g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
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
- 1 cup heavy cream
- 1 square (1 ounce) unsweetened chocolate
- ⅔ cup sucralose-based sugar substitute
- ⅓ cup whole milk ricotta cheese
- 1 teaspoon vanilla or almond extract
- ¼ teaspoon salt
- 8 unfilled cannoli shells (½ ounce each)
- 1 teaspoon miniature chocolate chips or chopped pistachio nuts (optional)
Directions
1
Beat cream in medium bowl at high speed of electric mixer until stiff peaks form; set aside.
2
Place chocolate in small microwavable bowl; microwave on high 1 to 2 minutes or until chocolate is melted, stirring at 30-second intervals.
3
Combine sugar substitute, ricotta, vanilla and salt in medium bowl.
4
Stir in melted chocolate.
5
Fold whipped cream into mixture.
6
Spoon or pipe ¼ cup mixture into each cannoli shell.
7
Garnish with chocolate chips or crushed pistachio nuts, if desired.
Recipe sourced from
fandom