Cannoli Cream Recipe | Low Carb, Sugar-Free - KetoConnect (2024)

FAQs

How many carbs are in cannoli cream? ›

To thicken, add cornstarch 1 tbsp. at a time until desired consistency is reached.

You can use homemade ricotta cheese, which is easy to make and adds a special touch . If using store bought, look for impastata ricotta, which has been strained and blended to be extra thick and smooth, and can be found at Italian markets.

1. Drain the ricotta. This is an important step, because without draining the ricotta, you will end up with a runny filling that will make your cannoli shells soggy.

Dessert is not off-limits for people with diabetes, but it should be enjoyed in moderation. Italian desserts such as tiramisu, cannoli, gelato, or cheesecake can be high in sugar, fat, and calories, which can raise your blood sugar levels.

Cannoli is traditionally made with ricotta, but some people prefer mascarpone. It simply depends on your personal preference.

If the cannoli filling is too thin and runny, take two tablespoonfuls of the filling and place in a glass bowl. Add 1 tablespoon cornstarch. Heat in microwave 45 seconds, stir until smooth texture and add to the filling. Whisk with mixer for 3–4 minutes until the filling begins to thicken and become fluffy.

What is cannoli filling made of? It's traditionally made with ricotta cheese and sugar. As we know it today, it also contains heavy whipping cream, whipped and sweetened with sugar. From here on, the recipe varies from person to person!

Cannoli is a Sicilian pastry consisting of a tube-shaped shell of fried pastry dough, filled with a sweet, creamy filling containing ricotta cheese. Its size ranges from 9 to 20 centimetres (31⁄2 to 8 in). In mainland Italy, it is commonly known as cannolo siciliano ( lit. 'Sicilian cannoli').

What makes cannoli filling grainy? ›

Over time recipes have begun using powdered sugar as both the sweetener and to stabilize the watery ricotta, but this, in turn, makes the filling a grainy and overwhelmingly sweet pastry cream. To fix this dilemma, I use a mixture of ricotta, mascarpone, goat cheese with granulated sugar.

Italian cannoli, by contrast, are a lot more complex with their flavors, making use of significantly less sugar than the American version, as well as Marsala wine in the dough.

Vacuum sealing is an excellent way to store cannoli for an extended period while preserving their freshness and crispiness. Place the cannoli in a vacuum-sealed bag and remove all the air. Cannoli stored in vacuum-sealed bags can last up to 6 months.

I find it indispensable, so I've included it as a necessary ingredient in the recipe, but you can omit it or adjust the amount however suits you. Consider the chocolate chips, zest, and pistachios under the same rule. Keep this cannoli cream snack spread in a lidded container in the fridge for up to seven days.

Worst: Cannoli

The filling is full of more fat and calories, in the form of ricotta cheese and sugar.

Cannoli (1 each - 3 1/2" long) contains 29g total carbs, 28.2g net carbs, 8.7g fat, 6.1g protein, and 219 calories.

Kraft Creamy Italian Dressing (2 tablespoon) contains 3.7g total carbs, 3.7g net carbs, 10.7g fat, 0g protein, and 108 calories.