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Cannoli bites are crispy phyllo shells filled with a lightened version of my Italian grandma’s creamy ricotta cannoli filling. She made her filling with sweetened ricotta that was flavored with vanilla and cinnamon. Grated chocolate bar with almonds and chopped maraschino cherries were must add-ins.

The recipe was easy to lighten and the result was as flavorful as grandma’s. Galbani low fat ricotta was creamy in texture and was a suitable substitute for the whole milk ricotta. Monk fruit sweetener and a square of Lily’s almond chocolate bar also worked very well in the recipe.

Mini phyllo shells were filled with the cannoli filling and garnished with a sprinkle of shaved chocolate before serving. They were delicious and provided a nice sweet note to the end of dinner.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Galbani low fat ricotta
  • Lite Cool Whip
  • Monk fruit with erythritol
  • Lily’s chocolate almond bar
  • Maraschino cherries
  • Vanilla
  • Cinnamon
  • Athens mini phyllo shells

Making the Cannoli Filling

  • Place the low fat ricotta into a coffee filter lined strainer and place the strainer inside of a bowl. Cover the strainer with plastic wrap and place into the refrigerator overnight so that any liquid in the ricotta drains away.
  • Place the drained ricotta into a mixing bowl.

  • Add the monk fruit and vanilla to the bowl and mix until it is thoroughly incorporated into the ricotta.
  • Fold the lite cool whip into the ricotta mixture.
  • Add the cinnamon to the ricotta/cool whip mixture and stir until it is incorporated.

  • Open the Lily’s chocolate bar and break off a piece.

  • Use a hand grater and grate a square of chocolate into the ricotta mixture.

  • The half of square that is left from the piece  of chocolate used will be used for garnish at the end.

  • Mix the grated chocolate into the ricotta mixture and set aside.
  • Remove maraschino cherries from the jar and place on a paper towel to drain.

  • Chop the maraschino cherries.

  • Mix the chopped maraschino cherries into the ricotta mixture and transfer it to small storage container. Refrigerate the cannoli filling into the refrigerator.

Preparing the Cannoli Bites

  • Place the mini phyllo cups on a baking sheet and bake according to the directions on the package. After baking allow them to cool to room temperature before filling.
  • Place 2 tsp of refrigerated cannoli filling in each phyllo cup.
  • Use a vegetable peeler to shave the remaining half square of chocolate.
  • Sprinkle some of the shaved chocolate on top of each cannoli bite and serve.

  • Refrigerate left over cannoli filling and any left over cannoli bites.

Serving Ideas

  • A tray of cannoli bites are a nice addition to a holiday or party buffet.
  • Cannoli bites are the perfect dessert to end an Italian themed dinner.
  • Cannoli filling can be served as a dip with pieces of broken pizzelles or sugar cones.
  • The filling can be spread between two pizzelles, graham crackers or vanilla wafers to make little dessert sandwiches.

WW 1 pt per 2 cannoli bites; 1 pt per 2 tsp of cannoli filling; 6 pt for entire recipe of just cannoli filling

Cannoli Bites

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Prep Time: 20 minutes
Cook Time: 5 minutes
Cooling & Chill Time: 30 minutes
Total Time: 55 minutes
Course: Dessert, Ingredient
Cuisine: Italian
Servings: 5 servings
Calories: 72.3kcal

Equipment

  • Chef knife
  • Cutting board
  • hand grater
  • smidgen measuring spoons
  • vegetable peeler

Ingredients  

  • ½ c low fat ricotta, Galbani brand
  • 2 tbsp Lite Cool Whip
  • 2 tbsp monk fruit with erythritol
  • 1 tsp vanilla extract
  • 2 smidgens cinnamon
  • 1½ square Lily's chocolate bar with almonds
  • 3 maraschino cherries
  • 10 Athens mini phyllo shells

Instructions

Cannoli Filling

  • Place the low fat ricotta into a coffee filter lined strainer. Put the strainer inside of a bowl. Cover the strainer and bowl with plastic wrap and place in the refrigerator overnight so all the liquid in the ricotta drains away.
  • Place the drained ricotta into a mix bowl with the monk fruit sweetener and vanilla extract and thoroughly mix them together.
  • Add and incorporate the cinnamon to the ricotta mixture.
  • Fold the lite cool whip into the ricotta mixture.
  • Using a hand grater, grate 1 small square of the chocolate with almond bar over the bowl with the ricotta mixture. Fold the grated chocolate into the ricotta mixture.
  • Remove 3 maraschino cherries from the jar and placer on a paper towel to drain. Remove the stems and finely chop.
  • Add and incorporate the chopped maraschino cherries into the ricotta mixture.
  • Transfer the cannoli filling into a storage container with a lid and place into the refigerator until you are ready to assembly the cannoli bites.

Prepare the Cannoli Bites

  • Preheat the oven to 350℉.
  • Place the Athens mini phyllo shells onto a baking sheet and bake for 3-5 min.
  • After removing the phyllo cups from the oven, transfer them to a plate and allow them to cool to room temperature.
  • Fill each phyllo shell with 2 tsp of cannoli filling.
  • Use a vegetable peeler and shave shreds of chocolate the ½ square of the chocolate with almond square. Garnish each cannoli bite with shaved chocolate shreds.
  • Serve the cannoli bites and enjoy.
  • Refrigerate left over cannoli filling and cannoli bites.

Notes

The nutritional info is for 2 cannoli bites (mini phyllo shells plus filling).
This recipe made 20 tsp of filling and 10 bites.

Nutrition

Serving: 2bites | Calories: 72.3kcal | Carbohydrates: 8.1g | Protein: 3.5g | Fat: 2.3g | Saturated Fat: 0.9g | Sodium: 51mg | Fiber: 0.3g
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