Cut-nolis

Ingredients
-
½ package (4 oz) Fat Free Cream Cheese
- 2.5 oz Low Fat Ricotta Cheese
- 2 Tbl Swerve Confectioners Sugar
- ½ Scoop nuethix chocolate/vanilla protein powder
- Vanilla Extract
- 1 Tbl Cornstarch
- 2 oz 2% Milk
- 1 Joseph Lavash Flatbread- honey wheat
- 1 Egg (FYI I did not count this in macros, you will use very little)
- 1 Tbl water
- Cinnamon
Directions
- Combine cornstarch and milk, let sit 20-30 mins whisking periodically
- In small saucepan combine above mixture, cream cheese, and ricotta
- Cook over low heat stirring frequently until combined and smooth
- Add Swerve and vanilla and keep cooking until mixture thickens
- Remove from heat and stir in protein powder. Refrigerate until fully cooled and thick consistency
- Cut lavash into “chips” or you can buy cannoli molds but not necessary
- Combine egg and water, whisk well and brush onto top of lavash bread
- Sprinkle bread with little cinnamon and swerve, brush again to evenly spread
- Bake 350 until brown, flip and repeat egg mixture, cinnamon/swerve then brown other side
- Once shells and filling mixture cooled enjoy dipping your chips into cannoli cream!
Macros
For ¼ of recipe
- 113 Cals
- 10 P
- 16 C
- 1 F