Pizzelle Cookie Cannolis
- Total Time
Light and easy, plan-friendly pizzelles sub for the classic fried cannoli shell. Creamy ricotta, dark chocolate and orange zest make the best filling ever.
part-skim ricotta cheese18 Tbsp, (1 cup plus 2 Tbsp)
lite whipped topping½ cup(s)
powdered sugar3 Tbsp
vanilla extract¾ tsp
orange zest¼ tsp, finely grated
60-69% dark chocolate¾ oz, finely chopped
vanilla pizzelle (3-4")8 item(s)
- 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