Pizzelle Cookie Cannolis

Total Time
1 hr 26 min
20 min
6 min
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 cheese

18 Tbsp, (1 cup plus 2 Tbsp)

lite whipped topping

½ cup(s)

powdered sugar

3 Tbsp

vanilla extract

¾ tsp

orange zest

¼ tsp, finely grated

60-69% dark chocolate

¾ oz, finely chopped

vanilla pizzelle (3-4")

8 item(s)


  1. 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.
  2. In another small bowl, combine drained ricotta, whipped topping, sugar, vanilla and orange zest; fold in chocolate and set aside.
  3. 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.
  4. Spoon or pipe 2 Tbsp filling into each cookie shell; serve immediately.
  5. Serving size: 1 cannoli


The cannoli filling can be made up to a day ahead and refrigerated in an airtight container. Assemble just before serving.

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