Pizzelle cookie cannolis
Part-skim ricotta cheese
18 tbsp(s), (1 cup plus 2 Tbsp)
Lite whipped topping
Powdered sugar (icing sugar)
¼ tsp(s), finely grated
60-69% dark chocolate
¾ oz, finely chopped
Vanilla pizzelle (3-4")
- Line a mesh strainer with a paper coffee filter or piece of cheesecloth; set over a small bowl. Add ricotta; cover with plastic wrap and top with a heavy can. Refrigerate at least 1 hour to drain.
- In another small bowl, combine drained ricotta, whipped topping, sugar, vanilla and orange zest; fold in chocolate and set aside.
- Microwave cookies, one at a time, on a paper plate for 20-30 seconds. Immediately remove warm cookie and wrap around a utensil handle (such as a peeler) to form a shell (or carefully shape shells with your hands). Let cool; repeat with remaining cookies.
- Spoon or pipe 2 Tbsp filling into each cookie shell; serve immediately.
- Serving size: 1 cannoli