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Protein Cannoli Cream Cups – A Light, High-Protein Take on a Classic Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • For the Cups: 24 square wonton wrappers or 24 mini phyllo shells
  • Cooking spray or a light brush of neutral oil
  • 1 teaspoon cinnamon (optional, for dusting)
  • For the Protein Cannoli Cream: 15 ounces part-skim ricotta cheese, well-drained
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup vanilla whey or casein protein powder (or unflavored, to taste)
  • 2–3 tablespoons powdered sweetener (sugar, powdered monk fruit/erythritol blend, or powdered allulose), to taste
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon orange zest (optional but highly recommended)
  • 1/2 teaspoon cinnamon
  • Pinch of fine sea salt
  • 2–3 tablespoons mini dark chocolate chips
  • 2 tablespoons finely chopped pistachios (optional, plus more for topping)
  • For Finishing: Extra mini chocolate chips
  • Chopped pistachios
  • Powdered sweetener for dusting (optional)

Method
 

  1. Prep the cups: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray. Press each wonton wrapper into a muffin well to form a cup, letting corners stand up.
  2. Bake until crisp: Lightly mist the wontons with spray and dust with a touch of cinnamon if you like. Bake 8–10 minutes, or until golden and crisp. Cool completely on a rack. If using mini phyllo shells, just warm them for 3–4 minutes to refresh.
  3. Drain the ricotta: For the best texture, place ricotta in a fine-mesh strainer or in cheesecloth over a bowl for at least 30 minutes to remove excess liquid. This prevents a runny filling.
  4. Mix the cream base: In a medium bowl, whisk the drained ricotta and Greek yogurt until smooth.
  5. Add the protein and flavor: Whisk in protein powder, powdered sweetener, vanilla, orange zest, cinnamon, and a pinch of salt. Taste and adjust sweetness. The mixture should be thick but silky. If too thick, add 1–2 teaspoons milk; if too loose, add a little more protein powder.
  6. Fold in mix-ins: Gently fold in mini chocolate chips and pistachios. Don’t overmix or you’ll deflate the texture.
  7. Chill the filling: Cover and refrigerate 30–60 minutes. This firms the cream and deepens flavor.
  8. Fill the cups: Spoon or pipe the chilled cream into the cooled cups. Aim for a generous dollop but don’t overfill or the shells may soften quickly.
  9. Finish and serve: Top with extra chips, pistachios, and a light dusting of powdered sweetener. Serve right away for maximum crunch.