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
  1. Combine cornstarch and milk, let sit 20-30 mins whisking periodically
  2. In small saucepan combine above mixture, cream cheese, and ricotta
  3. Cook over low heat stirring frequently until combined and smooth
  4. Add Swerve and vanilla and keep cooking until mixture thickens
  5. Remove from heat and stir in protein powder. Refrigerate until fully cooled and thick consistency
  6. Cut lavash into “chips” or you can buy cannoli molds but not necessary
  7. Combine egg and water, whisk well and brush onto top of lavash bread
  8. Sprinkle bread with little cinnamon and swerve, brush again to evenly spread
  9. Bake 350 until brown, flip and repeat egg mixture, cinnamon/swerve then brown other side
  10. 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