Shells
2 cups Simple Mills Protein Pancake Mix
1/2 cup arrowroot powder or tapioca powder
2 tsp psyllium husk
2 egg whites
2-3 tbsp marsala wine
2 tbsp butter
avocado oil, for frying or coconut oil spray for air frying

Filling
16 oz whole milk ricotta, well drained
1/3 cup honey
1 tsp vanilla extract

Garnish
pistachios or mini chocolate chips

MIX Simple Mills Protein Pancake Mix, arrowroot or tapioca powder, psyllium husk, 2 egg whites, marsala wine, and butter together

PRESS the dough together until it forms a smooth ball.

ROLL dough to about ⅛ an inch thick, then cut 3.5-4 inch circles of dough with a round cutter.

WRAP circles around cannoli form loosely and seal with egg white.

AIR FRYER INSTRUCTIONS: Preheat air fryer to 400ºF. Spay cannoli shells with coconut oil and test 1 cannoli at first to get the time right. Depending on your air fryer, fry until golden, about 2-6 minutes.

DEEP FRYING INSTRUCTIONS: Heat avocado oil in a pot to 360 ºF. Carefully lower about 2-3 cannoli forms in oil, using tongs, and fry until golden, about 1-2 minutes.
 

MAKE RICOTTA CREAM:

DRAIN the water from the ricotta by squeezing in a cheese cloth or clean towel or patting with a couple of paper towels.

ADD drained ricotta to a medium sized bowl and whisk in honey and vanilla extract until smooth and creamy. 

FILL a pastry bag or plastic bag with ricotta cream, snip the tip off, and fill the cannoli shells.

DIP ends in desired toppings.

SERVE fresh.