SHELL:
2 egg white
2 TBS butter (melted)
2 ounce cream cheese (softened)
1/2 cup almond flour
1/2 cup vanilla egg white or whey protein
Heat a pizzelle skillet on high. Whip the white until frothy, not stiff. Add the almond flour, vanilla whey and other ingredients. Mix until smooth.
Place 1 TBS dough onto greased skillet, close tightly. Let sit for 1-3 minutes depending on skillet directions. While you are removing, before it cools, roll into a cylinder shape. Set aside to cool.
FILLING:
3/4 cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
3/4 cup mascarpone cheese (or cream cheese)
1/4 cup Truvia (or stevia glycerite to taste)
1/2 tsp vanilla
1/2 tsp ground cinnamon
A pinch of salt
Mix filling ingredients together. Cover and refrigerate until ready to use (at least a couple of hours). Use a ziploc ( cut the corner ) and pipe into the shells. Let the filling smoosh out of each end of the shells, just a tad. Keep the cannoli refrigerated until dessert time or whenever you are ready to serve. Makes 12 servings.
NUTRITIONAL COMPARISON: (per cannoli)
Traditional Cannoli = 250 calories, 7g fat, 4g protein, 44 carbs, trace fiber
"Healthified" Cannoli = 118 calories, 8g fat, 8.4g protein, 1.6 carbs, trace fiber
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