Cannoli are Sicilian pastry desserts which consist of shells of fried pastry dough, filled with a sweet, creamy filling made of ricotta. My goal making this recipe was not to make something that tastes exactly like ‘real’ cannoli -I didn’t want to use any ricotta and sugar- but to make a cannoli-inspired protein dessert with a creamy filling inside a crunchy shell.
To make the shells, I used a ready-made whole-grain wrap bread. I found that Indian Chapatti are slightly better than Mexican wraps for this recipe because they’re thinner.
I cut 3 wraps in 3 smaller circles.
I humidified the chapatti wraps with a bit of water. I folded them into tubes and put ‘ribbons’ of aluminium paper around them to maintain the shape.
I put the wraps in the oven at 250 degrees Celsius for 15 min until the wraps were slightly brown and crispy.
The ingredients for the filling were:
– 1 cup fat-free quark (or fat-free Greek yogurt)
– 2 tbsps vanilla whey (I used vanilla whey as the sweetener in this recipe)
– 3 tbsps unflavored casein (casein is what makes the ricotta-like consistency)
– 1 tsp orange blossom extract (or 1 tsp of the zest of an organic orange)
– 2 tbsp finely chopped dark chocolate
Mix all ingredients with a hand blender except the chocolate. Add chocolate and mix.
Fill the shells and serve immediately. If you let the filling sit in the shells for a long time, the shells may start softening and becoming less crunchy.
Estimated nutrition facts for one cannolo: 180 kcal, 20 g of protein, 4 g of fat, 16 g of carbs and 5.5 g of sugar.