Today I propose you a really super recipe. You must know that cannoli is one of my favorite desserts, and for years I have been experimenting with all the recipes I come across.
The result, however, is sometimes too far from the traditional cannoli.

On the other hand, everyone likes this recipe of light and fit cannoli, despite having very little fat and less than half the calories of a traditional large cannoli.

In fact, consider that from the following recipe you will get 6 large cannoli, exactly the size of traditional Sicilian cannoli. But each cannolo has 230 calories, low glycemic load, very little added sugar, and zero fat.
The dough is the strong point.
Fragrant, light, crunchy even if cooked in the oven or in the air-fryer. In fact, you can cook the rinds of these cannoli in your air-fryer ( frying mode ) or in the oven at 200 °.
I’ve done both versions and they come perfect.

CANNOLI LIGHT AND FIT WITHOUT FAT: THE RECIPE

For 6 large cannoli rinds to be cooked in the oven or in the air-fryer.

Please note: you will need 6 large cylinders for cannoli or alternatively create them yourself with aluminum foil, rolling a sheet to obtain a cylinder and then folding it in two and forming a sort of loaf.

100 grams double zero flour
50 grams whole oat flour
(you can also take the flavored one, in case add an extra level teaspoon and eliminate the sugar in the dough)
10 grams of almond, hazelnut or pistachio flour (or degreased coconut flour )
5 grams of sugar
a tablespoon of sweet wine, rum or liqueur (alternatively orange juice)
5 grams of unsweetened cocoa
a pinch of salt
a sprinkling of cinnamon
grated zest of half an organic orange
80-100 grams of egg white
(the quantity depends on the flour: start from 80 grams, the mixture must resemble an elastic but dry pastry)

For the filling of 6 light and large fit cannoli

4 light ricotta santa lucia (total 360 grams of light ricotta) + 30 grams of natural low-fat Greek yogurt
In the absence of light ricotta, use instead 125 grams of normal cow’s milk ricotta and 260 grams of white skimmed Greek yogurt.

15 grams of vanilla flavored dark chocolate drops one drop
20 grams of wildflower or orange honey or 15 grams of powdered sugar
More protein alternative: add 15 grams of pistachio or almond-flavored whey protein, in which case halve the honey to a teaspoon satin.
You can also eliminate honey from the filling and sweeten with stevia only, but you only save 11 calories on cannoli!
Finally, to garnish:
6 candied orange peel or candied cherries or 8 grams of powdered sugar or unsweetened cocoa

Method

Combine the flours with the salt, cocoa, cinnamon, orange zest and sugar.
Add 80 grams of egg white and sweet wine or liqueur.
If the dough is hard, then combine the rest of the egg white – it depends on the oatmeal.
I used a scant 100 grams.
Knead everything quickly until you get a smooth ball.
Roll it out with a rolling pin sprinkling with a little flour, making a thin sheet from which to obtain 6 discs with a pastry bowl or dessert plate. Wrap the discs around the cylinders, place them on a plate and keep in the fridge covered with film for 30 minutes. You will see that the dough will seal itself around the edges of the cylinder.
Try not to cover the cylinders too tightly with the dough.

Preheat the oven to 180 degrees. Remove the peels from the fridge and put them in the oven in a baking tray lined with parchment paper for about 18-20 minutes.
Alternatively, in the airfryer at the “frying” temperature (depending on the brand) for about 10 minutes.
In both cases, turn the cannoli halfway through cooking.

You will see that the result will be crunchy, crumbly and with light bubbles. Just roll out the dough thin enough (no, you won’t need the pasta machine, by hand it will do just fine!).

Allow the cannoli to cool completely before removing the cylinder. 

Aside, for the cream, combine ricotta, yogurt and other ingredients with a whisk, except of course those to garnish them.
I do not recommend stuffing them if you do not consume them at the moment!
Keep the cream in the fridge and fill them for a maximum of half an hour before enjoying them.
The peels, on the other hand, should be kept in an airtight container.

After filling each cannolo with a pastry bag (or a teaspoon), garnish your light cannoli with peels or cherries or simply sprinkle them with icing sugar or cocoa.
Here in the photo you see my latest cocoa variant.  Each light and fit cannoli has only 230 calories but is nice big and very filling. Compared to many recipes that I have tried from various blogs, this for me is the variant that comes closest to the traditional one. Alternatively, you can fill them with this light protein chocolate cream or this low carbohydrate yogurt cream.  If you are looking for an even lighter preparation in calories, try the light summer recipe of cannoli , you prepare them in 5 minutes.