My husband calls these pastries ‘Granolly’ and was completely unaware of the existence of this classic Sicilian dessert until he met my family. The rest, as they say, is history.
I buy perfectly packaged Ferrara or Bellini brand mini cannoli shells at our local Italian store that contain less than one sugar gram each and four carbs – fill these little tubes just before you serve them so that the shells remain crisp. Otherwise the cannoli cream is delicious served in a small dish with a bit of shaved chocolate and pistachios.
- One 15-ounce container part-skim ricotta cheese - Calabro is best hands down, Polly-o very good
- ½ cup Splenda granular or ¼ cup Truvia
- ½ teaspoon vanilla extract
- ¼ teaspoon freshly grated orange zest
- a pinch of ground cinnamon
- 1 tablespoon sugar-free Jell-O Instant Vanilla Pudding powder
- Shaved sugar free chocolate-optional
- ½ cup coarsely chopped pistachio nuts
- a box of Ferraro ready made mini cannoli shells - optional
- Puree the ricotta with the Splenda, vanilla, orange zest, cinnamon, and pudding powder in a food processor until smooth and creamy. Transfer the mixture to a medium zip lock freezer bag and chill before serving. Snip off ½ inch of one corner of the bag, and using it as a pastry bag, fill a cannoli shell half way from each side. OR squeeze a swirl of the cannoli cream into a martini glass or small dessert dish. Lightly sprinkle with shaved chocolate and pistachio nuts, if using; serve immediately.