Monday 20 October 2014

Lightened Up Cannoli Cups

Cannoli has been on my mind lately. Quite a lot indeed. Like a lost friend with whom I share such wonderful sweet memories that have long since faded away.

Yes, I feel that poetically about cannoli.

Mostly because there is nothing about the crispy, creamy, sweet, delicious Italian dessert that I don't like.

Cannoli comes around so rarely in my life that it is a thing to be treasured. And I have not had it very many years. Which as I am sure you can imagine, is a thing of sadness and shame.

So when I was asked to test out some TreStelle products -- the first thing that came to mind was RICOTTA!

And the second thing that came to mind was CANNOLI!

A lightened up miniature version of the Italian classic dessert. And these, to me anyway, are on POINT! The shell is crunchy and delicious and the filling is smooth, creamy, slightly sweet with a beautiful flavour from the orange zest. And put chocolate chips in anything and you have a friend in me!

I used my pie crust recipe but added coconut sugar and cinnamon to the dough. Rolled it out and cut out cute little scalloped edge circles -- ba ding ba da boom. Cannoli!

I think these would be wonderful to bring to a party, event or holiday gathering. Especially if you have a gluten free friend/family member. Or you can be sneaky and not say a thing about how this is healthier than regular cannoli. I won't spill the beans for you! Because we all know those people "Ugh this is healthy -- GROSS -- I hate it already!" even before they try it!

So it's our little secret, ok?

I could go on and on about how delicious these are. How fresh the filling tastes -- how wonderfully crunch the little cups are...but I would MUCH rather just tell you how to make it so you can find out for yourself.

I know, I am such a peach, right? CALL ME GEORGIA LET'S GET TO CRACKIN'!

Lightened Up Cannoli Cups

Yields 22 - 24 Cannoli Cups

Gluten Free


  • 1 recipe of my Healthy Pie Crust
  • 1 tub Trestelle Light Ricotta Cheese
  • 1 cup whipping cream or light whipped topping 
  • 2 tablespoons Truvia
  • 1/4 cup powdered sugar (or more, to taste) 
  • Zest of 1 orange
  • Splash of vanilla or powdered vanilla (Italian Vannilin powder) 
  • Pinch of cinnamon
  • 1/2 cup dark chocolate chips
  • 1 tablespoon melted butter 
  • Optional additional toppings: whipped cream, chocolate chips, chocolate shavings/curls 


  1. Prepare pie crust according to directions and chill in the fridge for at least 1 hour
  2. Preheat oven to 400 degrees Fahrenheit 
  3. Grease two muffin pans with butter or baking spray (or use one pan and make them in batches) 
  4. Roll out dough to 1/2 inch thickness and cut out shapes with a scalloped edge cookie cutter that is approximately 4 inches in diameter (or one that will fit your muffin pan) 
  5.  Once all of your shells are cut push them gently into the muffin pan 
  6. Brush your shells with the melted butter and poke holes in the bottom with a fork
  7. Bake shells at 400 for 20 minutes and then cover with foil and bake an additional 40 - 50 minutes
  8. Shells will be finished once they are crisp and a dark brown
  9. Remove shells from muffin pan and place on a cooling rack -- they should come out very easily but if needed loosen the edges with a knife to get them out
  10. Cool completely before filling
  11. For filling: if ricotta is too liquidy strain before using -- the Trestelle ricotta was very thick and no straining was needed
  12. Combine all ingredients in a large mixing bowl and blend until smooth using icing sugar in increments until it is the desired sweetness
  13. Refrigerate mixture until ready to use
  14. For assembly scoop filling into a large piping bag and fill shells as much as you would like
  15. If desired, top with additional whipped cream and chocolate shavings
  16. Refrigerate until ready to serve and consume as soon as possible!

See how easy? Even though I mashed them up a bit. OOPS!

They still looked pretty once baked:

This is the powdered Italian vanilla I used. And Truvia -- which is my favourite stevia product ever!

Here are the little beauties after I piped in that filling. They look so cute already!

But you know me -- I had to dress them up just a touch with whipped cream and chocolate shavings!

Which I got everywhere....of course.

These make for a really nice presentation! And the most time consuming part is the pie shells. The rest of the prep takes very little time and assembly is a sinch!

Just look at that whipped cream hat!

These are so cute I could put them in my pocket.

But don't do that. For reals. It's the worst idea ever and a waste of cannoli!

You can put them in muffin liners and take 'em with you where ever you go!

Or just to grandma's house like I did ;)

Curious as to what they look like on the inside? Creamy cannoli goodness!

Yum, yum, yum can I get a YUM YEAH! Yeahhhhh!

I'm all about that crust, about that crust no -- get the idea :)

So I hope you give this a shout and thank you to TreStelle! I already loved their products and their ricotta is my favourite because it's quite thick even though I use the light version. Usually the light versions of cheese products are ew. But I really enjoyed how fresh this tasted!

Do you love cannoli? Please try these cute little gluten free treats and let me know if they cured your cannoli cravings (whoah alliteration ftw)!

Happy Cannoli Cup'n!



  1. These are so cute - love cannoli but sometimes it can be too much so love the idea of mini cannolis. Great photos!

    1. Thank you so much for the lovely comment Geraldine! I love these so much. And they are very light and refreshing. Give me cannoli any time and I am a happy camper!

  2. This is a really nice rendition of cannoli, take it from an Italian girl! :)

    1. Thank you so much, that means a lot to me! I can only hope I did it justice -- because Italian desserts and food in general is SO wonderful!