Satisfy your cannoli-cravings with these small-bite, skinny cannoli cups. Perfect for a summer celebration or for keeping them all to yourself 😉
This month’s Recipe Redux challenge takes a break from the savory, focusing on celebration-worthy mini desserts:
In honor of our 6th birthday, we’re celebrating with cake…or another small bite dessert that fits your fancy. Show us your healthy small bite dessert creation.
As I have moving on the brain, I wanted a Boston-inspired dessert. And when I think Boston, I think either Boston Cream Pie or Cannoli. And after our 30 mile walk the other weekend, I’ve had cannoli on the brain.
As delicious as cannoli are, they are definitely not a health food, packing in a lot of added sugar, fat, and calories. In order to make these a bit lighter, I first swapped wonton wrappers for the traditional fried pastry dough. Not only does this save a bunch of calories and fat, it also makes these much easier to make! For the filling, I used a mixture of part-skim ricotta and vanilla Greek yogurt instead of traditional full fat ricotta mixed with heavy cream. And to cut out a bunch of the sugar I upped the vanilla extract to 1 1/4 teaspoons and slashed the powdered sugar from ¾ cup to just 2 tsp.
While these skinny cannoli cups are nowhere as delicious as the traditional cannoli from Modern Pastry in Boston’s North End, they are a delicious substitute that you can quickly make at home and not feel bad about eating one (or two) for dessert.
So here’s a toast to a cannoli that fits into the beach-weather lifestyle 😉
Skinny Cannoli Cups
- 8- oz part-skim ricotta
- 2 tablespoons vanilla Greek yogurt
- 1 1/4 tsp vanilla extract
- 2 tsp powdered sugar
- Pinch salt
- Optional 2 tablespoons-worth of shaved dark chocolate or mini dark chocolate chips
- 16 wonton wrappers
- Canola oil or baking spray
- Stir together ricotta, Greek yogurt, vanilla extract, powdered sugar, and pinch of salt in a small bowl. Cover and place in the fridge for at least 30 minutes, or until chilled. This filling can be made a day ahead of time.
- To make the wonton cups, preheat oven to 350 degrees F. Spray or rub each side of the wonton wrapper with a very thin layer of canola oil.
- Place prepared wonton wrappers in each cup of a 12-cup muffin tin. Bake for 8 minutes, or until slightly brown. Allow wonton cups to cool 10-15 minutes.
- Once cooled, evenly distribute filling between the 16 wonton cups (about 1 generous tablespoon per wonton). Option to top with shaved dark chocolate or mini dark chocolate chips. Serve immediately.