Holiday Yogurt Cannoli

Holiday Yogurt Cannoli

Try this lighter version of cannoli with the same delicious crisp! Phyllo pastry provides the delicious crispiness without the guilt.

Prep Time



Total Time






container (15 oz) fat-free ricotta cheese
container (6 oz) Yoplait® Light strawberries 'n bananas yogurt
sheets frozen phyllo (filo) pastry (14x9 inch), thawed
Cooking spray
tablespoons granulated sugar
Garnishes (if desired)
Powdered sugar
cup semisweet chocolate chips
tablespoon vegetable oil
Colored candy sprinkles or pistachio nuts
  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.
  2. Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
  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.
  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.
  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.
  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.
Makes 10 cannoli
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Want to try a new variation on this delicious cannoli? Substitute your favorite flavor of Yoplait® Light yogurt to mix with the ricotta, and you have a new twist.

Nutrition Information:

1 Serving (1 Cannoli)
  • Calories 100
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 180mg;
  • Total Carbohydrate 18g
    • (Dietary Fiber 0g,
    • Sugars 7g),
  • Protein 6g;
Percent Daily Value*:
    • 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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.