Light Cannoli Dip
Light Cannoli Dip
Love cannoli but want something a little lighter? You’re going to love this Light Cannoli Dip! It’s fluffy, creamy, and full of classic cannoli flavor — but made with Daisy Cottage Cheese, so it has less than half the calories, fat, and carbs of most traditional cannoli dips.
The best part? It comes together in just 5 minutes with only 5 simple ingredients you probably already have on hand. It’s perfect for parties, holidays, or even an after-school snack.
Serve it with your favorite fresh fruit, waffle cone pieces, graham crackers, or cookies — the possibilities are endless!
Mix It Up!
This dip is super easy to customize. Switch up the flavor with different citrus zests, extracts, or mix-ins like pistachios. Feeling festive? Add cinnamon and cranberries for a holiday-ready dip. Want it a little tangier? Stir in a tablespoon of Daisy Sour Cream.
It’s also easy to double or triple for a crowd — and yes, you can make it ahead!
Light Cannoli Dip Ingredients
- Daisy Cottage Cheese (3/4 cup): The creamy base that makes this dip light and protein-packed.
- Powdered Sugar (1 tablespoon): Adds a touch of sweetness.
- Vanilla Extract (1 teaspoon): Brings out the flavor in every bite.
- Fresh Orange Zest (1 teaspoon): Adds a burst of bright, citrusy flavor without thinning the dip.
- Mini Chocolate Chips (2 teaspoons): Just enough for that sweet chocolate crunch!
Substitutions, Variations, and Tips
- Swap lemon or lime zest for the orange zest to change up the citrus profile.
- Use almond extract instead of vanilla for a nutty twist.
- Add a dash of cinnamon or nutmeg for a warm holiday flavor.
- Try chopped nuts, seeds, or dried fruit instead of chocolate chips.
- Want a chocolate cannoli dip? Add ½ teaspoon of unsweetened cocoa powder.
- Or go rich with a chocolate hazelnut twist: add 1 teaspoon of chocolate hazelnut spread.
- Substitute white chocolate or butterscotch chips — just be sure they’re mini!
- A finely chopped chocolate bar works just as well if you don’t have chips.
- For extra tang, stir in 1 tablespoon of Daisy Sour Cream.
- Store leftovers in the fridge — it keeps well for up to 4 days.
- Make it ahead! This dip can be prepared the day before and gets even better after chilling.
How to Make Light Cannoli Dip
- In a blender or food processor, blend the cottage cheese until completely smooth (about 1 minute). Transfer to a bowl.
- Fold in the powdered sugar, vanilla, orange zest, and mini chocolate chips.
- Cover and chill for at least 30 minutes before serving.
- Garnish with extra mini chocolate chips, if you like. Serve with your favorite dippers!
- Pro Tip: Try serving with waffle cone pieces, sliced apples, strawberries, or graham crackers for the perfect sweet dip combo!
Gluten-Free Peanut Butter Cookies
Gluten-Free Peanut Butter Cookies
Chewy, rich peanut butter goodness? Yes, please! These Gluten-Free Peanut Butter Cookies are so craveable that you won’t be able to eat just one. Ready in just 20 minutes, chewy, peanut buttery perfection is only moments away. Enjoy with a cold glass of milk today!
Packed with peanut butter flavor and added protein from blended cottage cheese, these cookies contain only five ingredients and are perfect for those with dietary restrictions. They’re healthier than many traditional cookies thanks to the nutritional value of both the cottage cheese and the peanut butter — yet they still taste like they came straight from a decadent bakery.
Gluten-Free Peanut Butter Cookie Ingredients
- Peanut Butter (1 cup): Provides flavor and structure. Combined with the other ingredients, it creates chewy cookies.
- Sugar (1 cup): Adds sweetness to the cookies.
- Egg (1 large, beaten): Acts as a binder, helping hold the ingredients together. It also adds structure and a bit of lift.
- Daisy Cottage Cheese (1/2 cup): Adds moistness, richness, and protein to the cookies.
- Baking Soda (1 teaspoon): The primary leavening agent; it adds volume and height to the cookies.
Substitutions, Variations, and Tips
- For best results, bring all ingredients to room temperature before mixing, and use high-quality ingredients.
- Both creamy and crunchy peanut butter work well in this recipe.
- Other nut butters (like almond or cashew butter) may be used in place of peanut butter.
- Customize your cookies by adding mix-ins such as chocolate chips or peanut butter candies.
- To create the iconic crisscross pattern, use a cold fork to gently press down on the dough balls before baking.
- For an extra-special touch, sprinkle coarse sugar on top after making the crisscross pattern.
- For a flavor twist, roll dough balls in a cinnamon-sugar mixture before baking. To make the mixture, combine ½ cup sugar and 2 tablespoons cinnamon. Store any leftovers in an airtight container.
- Store baked cookies in an airtight container for up to five days.
- To freeze, roll dough into balls and flash-freeze on a baking sheet. Then transfer to a zip-top bag with as much air removed as possible. Freeze for up to six months. Thaw in the refrigerator or bake from frozen — just follow the recipe’s baking directions.
How to Make Gluten-Free Peanut Butter Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Beat peanut butter and sugar together with an electric mixer until smooth.
- Add egg, blended cottage cheese, and baking soda. Beat until well combined.
- Roll 1 tablespoon of dough into a ball and place 2 inches apart on the baking sheets. If desired, create a crisscross pattern with a cold fork.
- Bake until puffed and pale golden, about 12–14 minutes.
- Cool on the baking sheet for about 2 minutes, then transfer to a wire rack to cool completely before serving.
