Out of curiosity I searched the WW app to see how many points a cannoli is. It’s 13 points!!
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That was way too high for me and I knew I could lighten it up.
The filling of a cannoli is typically made with ricotta cheese. I lightened it up by using reduced-fat ricotta cheese.
Instead of using cannoli shells I used mini phyllo shells. It’s the first time I ever used them and I really liked them. I can’t wait to use them in other recipes.
One important step is to drain the ricotta cheese. The easiest way to do this is with a cheese cloth.
You’ll want to let the ricotta cheese drain overnight.
This is the cheese cloth I bought:
The rest of the filling was fat free Cool Whip, vanilla extract and granulated Splenda.
To make the filling I put the drained ricotta cheese in a bowl and added the vanilla extract and Splenda. I stirred that together then folded in the Cool Whip.
I left the chocolate chips out of the mixture and just put them on top. I used 1 tablespoon of mini chocolate chips and it went a long way!
The mini phyllo shells are very easy to prepare – you just pop them in the oven for 3-5 minutes and let them cool.
If you have a piping bag that’s the easiest way to get the filling into the phyllo cups. If you don’t have one you can use a zip up bag and just cut the tip off.
Once the phyllo cups have the cannoli filling in them you top them with the mini chocolate chips. One tablespoon gave me enough to put roughly 8 mini chocolate chips on each cannoli.
Here are some more delicious dessert recipes:
Yield: 15 (1 point each for blue, green and purple)
- 1 box mini phyllo cups (there are 15 in the box)
- 1/2 cup reduced fat ricotta cheese
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated Splenda
- 1/2 cup fat free Cool Whip
- 1 tablespoon mini chocolate chips
The night before – place mesh strainer over a bowl and add the cheese cloth to the strainer. Add the ricotta cheese to the cheese cloth and use a rubber spatula to spread it out. Place plastic wrap over it and let it drain overnight.
Bake the mini phyllo cups according to the directions on the box and let them cool.
Place the drained ricotta cheese into a bowl. Add the vanilla extract and Splenda and stir together. Fold in the Cool Whip.
Add the cannoli mixture to a piping bag (or a zip up bag with the corner cut off) and fill the phyllo cups.
Sprinkle the mini chocolate chips over each cannoli.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!