Photo of Cannoli Quesadilla with Strawberry Sauce by WW

Cannoli Quesadilla with Strawberry Sauce

Total Time
11 min
10 min
1 min
Whip up this Italian-inspired specialty in honor of Mother’s Day.


Fat free ricotta cheese

8 oz

Splenda No Calorie sweetener packets

3 Tbsp, or similar product, or to taste

Almond extract

¼ tsp

Mini chocolate chips

¼ cup(s)

Whole-wheat tortilla

4 tortilla(s), medium

Sweetened frozen whole strawberries

5 oz, partially thawed and pureed (1/2 a 10 oz package), or whole sliced strawberries if you prefer


  1. Mix together ricotta cheese, Splenda and almond extract by hand in a large bowl until well-combined and smooth; gently fold in chocolate chips. Chill for at least 2 hours (and up to overnight); drain off any liquid.
  2. To soften tortillas, wrap them in layers of paper towels and then microwave them on high for 30 seconds.
  3. Place about 1/4 cup of cheese mixture down the center of each cooled tortilla; fold tortilla over in half (or roll up burrito-style). Drizzle each serving with about 1 1/2 tablespoons of strawberry sauce or top with fresh strawberry slices; serve immediately. Yields 1 cannoli per serving.


Add more Splenda if you prefer your desserts very sweet. And feel free to top the quesadillas with freshly sliced strawberries when they’re in season. Or you can use a combination of pureed and sliced strawberries.