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Blueberry lemon cannoli's

Drizzle
5sp/3pp each
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Servings 4

Ingredients
  

  • 2 Flatout fold it's I used the 5 grains and flax
  • Egg whites
  • 1/3 cup light ricotta cheese
  • 2.5 oz softened light cream cheese
  • 1/2 tsp vanilla
  • 3/4 tsp lemon zest
  • 1 Tbsp real lemon juice
  • 2.5 Tbsp icing sugar confectionery sugar
  • 1/4 cup fresh blueberries

Instructions
 

  • Preheat oven to 350F, line a baking sheet with parchment paper.
  • In a bowl mix your ricotta, cream cheese, icing sugar, lemon juice and zest and vanilla together, beat with an electric mixer for 2 minutes until smooth.
  • Gently fold in your blueberries, store mixture in fridge
  • Cut your fold it breads in half so you have 2 round pieces. Use tooth picks and form them into shells. Brush egg whites onto bread and bake in oven for approx 8-10 minutes.
  • Remove from oven and let cool 5 minutes, then very gently remove toothpicks from bread, they should hold there shape.
  • Pipe your cheese mixture into your cannoli shells, you can use a small ziplock and cut of a tip big enough for blueberries to fit through and pipe into each end so the whole shell is filled. Store in fridge.
  • Makes 4 cannoli's at 5 smart points each (3 points plus)
  • Nutritional info per cannoli (not incl blueberries) Calories 126...Fat 5.3g...Sat fat 2.7g...Carbs 15g...Fiber 3.5g...Sugar 7.6g..Protein 7.6g