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Cannoli Cream Coffee Cake

Cannoli Cream Coffee Cake


  1. Preheat oven 350 degrees, grease 9" cake pan (round)
  2. Mix in small bowl:
  3. 1 1/2 cup of High Protein Pancake Mix Kodiak Buttermilk works great
  4. 1 tsp of Baking Powder
  5. 1/4 tsp of Salt
  6. In a larger bowl whisk together:
  7. 2 Eggs
  8. 1 cup of Fat Free Greek Yogurt
  9. 1 tsp of vanilla extract
  10. 3 Tbsp of a lite butter spread, I use ICBINB 30% oil
  11. 1/4 cup of Sweetener, Monkfruit White Granulated
  12. 1/4 cup of water
  13. Add flour mixture to wet ingredients, stir with spoon.
  14. Filing:
  15. Mix together:
  16. 7 oz. of Skim Milk Ricotta Cheese (strained then weighed)
  17. 1 egg
  18. 1/4 tsp of Vanilla extract
  19. 1/8 tsp of Cinnamon
  20. 1/4 cup of White Granulated Sweetener
  21. Topping: Mix together 2 tsp of Golden or Brown Sweetener with 1 tsp of Cinnamon.
  22. Add half the batter to prepared pan, wiggle it around to spread to the edges, pour your filling over top, spread gently, spoon remaining batter over filling and gently spread as evenly as possible. Sprinkle with sugar/cinnamon mixture.
  23. Bake 30-35 minutes, I did 33. Tooth pick check, let cool 10 minutes, remove from pan, slice and serve.
  24. Strain Ricotta Cheese in a fine mesh strainer over a bowl, wrap with saran wrap and leave overnight. If you don't want to wait you can strain for 3 hrs. then squeeze out any remaining moisture with a cheese cloth.

Recipe Notes

Made with Skim Ricotta Cheese

Serves 8 - Weight Watchers Points breakdown 3 PP per slice