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Holiday Yogurt Cannoli

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By Betty Crocker Kitchens
Updated Feb 10, 2020
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Try this lighter version of cannoli with the same delicious crisp! Phyllo pastry provides the delicious crispiness without the guilt.

Holiday Yogurt Cannoli

  • Prep Time 20 min
  • Total 60 min
  • Servings 10
  • Ingredients 9
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Ingredients

Filling

  • 1 container (15 oz) fat-free ricotta cheese
  • 1 container (6 oz) Yoplait® Light strawberries 'n bananas yogurt

Shells

  • 7 sheets frozen phyllo (filo) pastry (14x9 inch), thawed
  • Cooking spray
  • 2 tablespoons granulated sugar

Garnishes (if desired)

  • Powdered sugar
  • 1/2 cup semisweet chocolate chips
  • 1 tablespoon vegetable oil
  • Colored candy sprinkles or pistachio nuts

Instructions

  • Step 
    1
    Place 2 coffee filters inside colander, and place colander over large bowl. Spoon ricotta cheese into coffee filters, and cover with plastic wrap. Refrigerate at least 30 minutes, or until ready to fill cannoli.
  • Step 
    2
    Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
  • Step 
    3
    Cut 5 (12-inch) squares of foil. Tightly roll each into log about 12 inches long by 1 inch in diameter. Place on cookie sheet, and spray logs well with cooking spray. Unroll and cut 7 phyllo sheets into 3 (4-inch) pieces each, making 21 pieces (you will use 20 of them). Spray 1 side of each of 2 pieces with cooking spray. Place pieces sprayed sides together, and roll up on half of 1 foil log to make 1 cannoli shell. Spray top of shell with cooking spray, and sprinkle with 1/2 teaspoon granulated sugar. Repeat on other half of log to make second cannoli shell on log. Continue for total of 5 logs with 2 cannoli shells on each.
  • Step 
    4
    Bake logs of shells on cookie sheet about 10 minutes or shells are until golden brown. Cool completely, about 10 minutes. Carefully twist ends of foil to compress foil logs for easy removal. Carefully slide shells off logs.
  • Step 
    5
    When ready to fill shells, place drained ricotta in medium bowl. Add yogurt, and stir until smooth. Spoon mixture into resealable food-storage plastic bag. Cut off small bottom corner, and pipe filling evenly into shells.
  • Step 
    6
    Sprinkle with powdered sugar. In small bowl, microwave chocolate and oil uncovered on High 30 seconds; stir until melted. Dip cannoli ends into melted chocolate mixture and immediately into candy sprinkles. NOTE: if dipping ends is desired, fill cannoli AFTER dipping in chocolate.

Nutrition

100 Calories
0g Total Fat
6g Protein
18g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Cannoli
Calories
100
Calories from Fat
0
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
10mg
4%
Sodium
180mg
7%
Potassium
115mg
3%
Total Carbohydrate
18g
6%
Dietary Fiber
0g
0%
Sugars
7g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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