Protein Cannoli Filling

  • Yield:2 Servings
  • Difficulty:Easy
  • Time:10 minutes

Apologies in advance, these ain’t your grandma’s cannolis! You know, the kind with a fistful of sugar? These are the kind that tastes great but doesn’t throw you into a carb coma for the next six hours. I love to take things that are supposed to be super-fattening and make them much healthier, without the stigma of ‘tasting healthy’. If you give most of the things I make to one of those picky people who hates healthy food just because it’s healthy, they would have absolutely no idea. I have done this on several occasions with members of my own family, and it’s a total blast! Then, they sit there and worry about the calories, and I almost don’t have the heart to tell them that what they ate was actually healthy!

I eat this without the cannoli shells because there is no getting around frying them. You can make your own or buy them pre-made, but then you will certainly be adding some calories. If you do choose to have the shells, you will want to make this recipe thicker by doubling the cornstarch or using the tiny cannoli shells.


  • ½ cup part-skim ricotta cheese
  • 1 scoop vanilla EFX Sports Pure Whey
  • ¾ cup almond milk (you can also use low fat or regular milk, just add the calories)
  • 2 tbsp. non-GMO cornstarch
  • 1 tbsp. semi-sweet mini or regular sized chocolate chips
  • 1 packet of stevia sweetener
  • ½ tsp. almond extract


Put the almond milk and cornstarch in a small saucepan and whisk until all lumps are gone. Add it to a low heat, stirring constantly. You have to babysit it because once it decides to thicken, it happens in an instant. Remove from heat once it gets a gel-like consistency (it doesn’t really have a chance to get hot before it thickens) and mix with the ricotta cheese, whey, stevia, and almond extract. Keep stirring until it is blended, add the chips, and enjoy!


Calories: 236
Fat: 9 g
Protein: 18 g
Carbs: 17 g