No-Bake High-Protein Italian Cannoli Cups

Cannoli trace their roots to Sicily, where crisp pastry tubes cradle sweet ricotta. These no-bake cups swap the fry for crushed shells and fold Greek yogurt with protein powder into the classic orange-zest filling for a lighter, meal-prep friendly twist.

Serves 6 · 20 min prep

Estimate for one serving

• 265 cal
• 22g protein
• 24g carbs
• 9g fat

Every recipe here is free to read.

Ingredients

• 1 1/2 cups whole-milk ricotta cheese, drained
• 1 cup plain nonfat Greek yogurt
• 1/2 cup vanilla protein powder
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1/3 cup mini chocolate chips
• 1/4 cup chopped pistachios
• 1/2 cup crushed cannoli shells or waffle cones
• 2 tbsp extra mini chocolate chips for topping
• 2 tbsp extra chopped pistachios for topping

Instructions

1. 1Place the ricotta in a fine-mesh strainer set over a bowl and let it drain in the refrigerator for 15 minutes to remove excess whey so the filling stays thick.
2. 2In a large mixing bowl combine the drained ricotta, Greek yogurt, protein powder, powdered sugar, vanilla, and orange zest.
3. 3Beat with a hand mixer on medium speed for 60 to 90 seconds until the mixture is completely smooth, fluffy, and free of protein-powder grit.
4. 4Fold in the mini chocolate chips and chopped pistachios with a spatula until evenly distributed; taste and adjust sweetness if needed.
5. 5Spoon a thin layer of crushed cannoli shells or waffle cones into the bottom of six small jars or dessert cups to create a crunchy base.
6. 6Divide the cannoli cream evenly among the cups, smoothing the tops with the back of a spoon.
7. 7Sprinkle the remaining mini chocolate chips and pistachios over each cup for classic cannoli finish.
8. 8Cover and refrigerate at least 1 hour (or up to 4 days) so the flavors meld and the texture firms into a spoonable cheesecake-like consistency.
9. 9Serve chilled straight from the fridge; the protein-rich filling stays creamy while the shell crumbs stay pleasantly crisp.