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INGREDIENTS:

20 Pizzelle Vanilla wafer cookies

3/4 cups Fat Free Ricotta (you may use whole milk or part skim)

6 oz. Mascarpone Cheese

3/4 cup Skinny or Regular True Whip (sold at Whole Foods)

2-3 Tbsp Evaporated Cane Sugar or any sweetener of choice

1/2 tsp Vanilla Extract

1/4 cup Mini Dark Chocolate Chips

DIRECTIONS:

First, make the shells: place a wafer directly on to the microwave dish and heat it up for 23 seconds (I have tested all numbers and 23 seems to be the perfect temperature to form into the shells) immediately take the wafer and quickly but gently shape the wafer into a cannoli she’ll with your fingers (becareful it is quite hot). Set aside to cool. Do the same with the rest of the shells. I am sure this can be accomplished by using a dry skillet but I have not tried this yet. If you do, let me know how it turns out. 

For the filling:In the bowl of your stand mixer fitted with the whisk attachment or a large bowl with a hand mixer, place the ricotta, mascarpone, sugar, vanilla and salt, and beat on medium speed to combine well. Gently fold in the True Whip and chocolate chips, cover the bowl and place it in the refrigerator to chill.

Filling the cannoli: Before serving, once the cannoli shells are cool, remove the filling from the refrigerator and unwrap it. Transfer it to a piping bag and pipe the filling into each cooled shell, piping from both ends toward the center of the shell. Dust lightly with confectioners’ sugar and serve with some strawberries or raspberries on the side. Serve only the amount you know will be consumed since the filling will soften the shells within an hour after filling them. Unfilled shells can be stored in an airtight container for up to 6 months. Filling can be frozen for up to a month and refrigerated for 3 days.