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Ingredients
Cannoli Shell
1/4 cup of oat flour
1/4 cup of liquid egg whites
1/4 cup of vanilla whey
2 tbsp of almond milk
Filling
1/2 cup of low-fat ricotta
1/4 cup of vanilla Gaspari Nutrition MyoFusion
Directions
1. First, make your pancake mix by blending all the cannoli ingredients together. Fry up four little round pancakes in a hot non-stick pan coated with low-calorie spray or coconut oil. Bear in mind that you can make three bigger pancakes or even five smaller ones — depending on how big you like your cannoli. To make sure you don’t overcook the pancakes, flip and remove them from the pan as soon as they’re cooked, but before they brown.
2. Wrap each pancake around a cannoli mold or raw cannelloni.
3. Spray your non-stick pan with more low-calorie spray or coconut oil. Once it’s hot, hot, hot, manually press your shaped pancake on it to fry each side. As you fry the pancake, you should notice it start to retain its tubular shape. Do this with all the pancakes.
4. Once your pancakes are all cannoli-shaped, make your frosting by mixing the ricotta with the protein powder. You can do this in a bowl with a spoon.
5. Make your own piping bag! Stick the filling mixture in a small ziplock bag and cut off the corner of the bag to transform it into a pastry chef’s proper-presentation must.
6. Stuff your cannoli.
7. Garnish with melted chocolate, ground pistachios, or whatever you fancy.
8. Munch!
Nutrition Facts
Recipe yields 4 servings
Calories 134
Total Fat 2 g
Total Carb 10 g
Protein 20 g
by Anna Sward
Ingredients
Cannoli Shell
1/4 cup of oat flour
1/4 cup of liquid egg whites
1/4 cup of vanilla whey
2 tbsp of almond milk
Filling
1/2 cup of low-fat ricotta
1/4 cup of vanilla Gaspari Nutrition MyoFusion
Directions
1. First, make your pancake mix by blending all the cannoli ingredients together. Fry up four little round pancakes in a hot non-stick pan coated with low-calorie spray or coconut oil. Bear in mind that you can make three bigger pancakes or even five smaller ones — depending on how big you like your cannoli. To make sure you don’t overcook the pancakes, flip and remove them from the pan as soon as they’re cooked, but before they brown.
2. Wrap each pancake around a cannoli mold or raw cannelloni.
3. Spray your non-stick pan with more low-calorie spray or coconut oil. Once it’s hot, hot, hot, manually press your shaped pancake on it to fry each side. As you fry the pancake, you should notice it start to retain its tubular shape. Do this with all the pancakes.
4. Once your pancakes are all cannoli-shaped, make your frosting by mixing the ricotta with the protein powder. You can do this in a bowl with a spoon.
5. Make your own piping bag! Stick the filling mixture in a small ziplock bag and cut off the corner of the bag to transform it into a pastry chef’s proper-presentation must.
6. Stuff your cannoli.
7. Garnish with melted chocolate, ground pistachios, or whatever you fancy.
8. Munch!
Nutrition Facts
Recipe yields 4 servings
Calories 134
Total Fat 2 g
Total Carb 10 g
Protein 20 g
by Anna Sward
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