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, on 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