Filled or topped with your favorite mix-in, these cannoli cream pie cups make the perfect hand-held treat!
It’s time again for another Recipe Redux recipe! I haven’t participated in the Redux the past few months because with two under two, I’ve honestly forgotten about my participation in the monthly healthy recipe challenge until the day before! This month I put multiple reminders in my iPhone calendar so I’d be sure not to forget my submission.
June 2015 Recipe Redux Theme: “Tucked in a crust, nothing says love from the oven like pie. Whether it’s a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.” And that’s where my cutie-pa-tootie cannoli cream pie cups come in!
Now you might be thinking, what does a cannoli have to do with a pie? I never even thought about the combination until graduate school, when I lived lived in Cleveland Heights, OH— near a neighborhood known as Little Italy. There were multiple nights a week my classmates and I would study in one of the bakeries and guess what? Studying included trying out more than one dessert. And like any good Italian girl, I couldn’t pass up cannoli’s, or a slice of cannoli pie. Once you get hands on a piece of cannoli cream pie [or a cannoli for that fact] you’ll stay clear of Grandma’s apple or cherry pie!!!
I adapted the traditional cannoli filling with some “lighter” ingredients, such as low-fat ricotta cheese, light cool whip, and mini fillo shells instead of a deep friend cannoli shell. And instead of adding one mix-in, I created a few variations with mini chocolate chips, fruit, and sprinkles. I think that’s what makes this recipe so fun— and perfect for any function. Fourth of July BBQ? Use red or blue and sprinkles or fruit. Christmas party? Use red and green sprinkles. A get together with friends? That’s when I’d use chocolate chips. Whatever the occasion, the cannoli cream pie cups make a delicious dessert!
- 1-15oz. container of low-fat ricotta cheese
- 1-8oz. container of fat-free Cool Whip
- 3 tablespoons of powdered sugar
- 1 teaspoon of vanilla extract
- 30 mini fillo shells [I used Athens brand; 2-1.9oz. packages]
- Bake the fillo shells according to package directions. Set aside.
- In a medium bowl, beat together the ricotta cheese, Cool Whip, sugar and vanilla extra until combined and fluffy.
- Spoon the filling into each fillo cup. Top with a mix-in of your choice, such as sprinkles, mini chocolate chips, or fresh fruit.
Besides chocolate chips, what would be your favorite cannoli cream pie mix-in?!
Be sure to check out other Reduxer’s and their version of “pie love” this month!
