WW Pizzelle Cookie Cannolis Recipe

4.75 from 4 votes

Light and easy, these WW-friendly pizzelle cookie cannolis sub low calorie vanilla pizzelle cookies for the classic fried cannoli shell. Creamy ricotta dotted with dark chocolate and orange zest make the best filling ever.

Prep Time20

Cook Time5

Resting time1

Total Time1 25

Course: Cookies, Dessert

Cuisine: Italian

Keyword: easy cookie cannolis, Italian cannoli cookies, pizzelle cookie cannolis

Servings:

Author: Martha McKinnon | Simple Nourished Living

Ingredients

9 tablespoons part skim ricotta cheese
1/4 cup lite whipped topping (Cool Whip or Tru-Whip)
1-1/2 tablespoons confectioners sugar
1/2 teaspoon vanilla extract
1/8 teaspoon grated orange zest (I used 1 drop orange essential oil instead)
1/2 ounce dark chocolate, finely chopped (I used orange infused dark chocolate)
4 3- to 4-inch pizzelle cookies

Instructions

Line a mesh strainer with a paper coffee filter or piece of cheesecloth and place it over a small bowl. Add the ricotta. Cover with plastic wrap and top with a heavy can. Refrigerate at least 1 hour to drain excess liquid. Discard the liquid.
To make the filling, in a small bowl, combine the drained ricotta, whipped topping, confectioners sugar, vanilla and orange zest until blended. Gently stir in the finely chopped chocolate and set aside.
To make the shells, microwave the pizzelle cookies, one at a time, on a paper plate for 20-30 seconds. Immediately remove warm cookie and wrap it around a utensil handle (such as a wooden spoon) to form a shell (or carefully shape shells with your hands). Let cool.
Spoon or pipe 2 tablespoons of the ricotta filling into each cookie shell and serve immediately so they don't get soggy.

Notes

Serving size: 1 Pizzelle Cookie Cannoli

WW Points: 5

Check your WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

4 SmartPoints (Green plan)

4 SmartPoints (Blue plan)

4 SmartPoints (Purple plan)

4 PointsPlus (Old plan)

Note: The cannoli filling can be made up to a day ahead and refrigerated in an airtight container. Assemble just before serving to prevent them from getting soggy.

Nutrition