Pizzelles and Cannoli

Pictures by babydollseas. Top: Pizzelles as they appear post-baking; Middle: Cannoli with edges dipped in pistachios; Bottom: Nothing says loving from the Pizzelle maker like cannoli.

When you started Atkins (or another lower-carb program, or gluten-free plan), you probably fell –swooning across your fainting couch– and lamented how austere life would be minus those foods and little indulgences you thought you would forever be without since nixing the sugar and the flour from your life.

Well, ha, I say!

Ha! And ha again!

babydollsea, with her grandmother’s pizzelle (Italian waffle cookie) maker, has put oopsie rolls to the test, yet again.

The results?

Two delicious variations on the oopsie theme.

3 eggs, separated
3 ounces cream cheese
1 packet Splenda
1/8 tsp cream of tartar

With a mixer, whip egg whites with cream of tartar until stiff peaks form.

In a separate bowl, mix cream cheese with yolks and Splenda until just blended. Gently fold mixture into whites.

Pour into pizzelle form and bake.

Makes 16.

Nutritional information per pizzelle:

Cal 29
Fat 2 g
Fiber 0
Pro 2 g
Carb 1 g


3 Pizzelles (as made above)

1 cup Ricotta (must be dry)
1 oz. cream cheese
Splenda, to taste
¼ tsp cinnamon
¼ tsp vanilla
Pistachios, chopped
¼ tsp orange extract

Spread pizzelles on a work surface.

With the exception of the Pistachios, mix remaining ingredients together.

Fill Pizzelles, each with 1/3 of the prepared mixture. Sprinkle with,or dip ends in, pistachios. Present seam-side down.

Makes 3.

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  1. Ok, so forgive me for not being “up to snuff” on my cultural culinary, but how are these different then waffles?? Besides the fact they have pretty flower designs! 🙂 I’ve pulled up a couple of websites and they show them wrapped in a cone shape and used like, what I know, as waffle cones…are these “pizzelles” the same concept just rolled differently? Are they crunchy or soft? They look delish, so I’m just wondering more about them because now I’m thinking I should run out and get a pizzelle maker to put alongside my new waffle maker…damn that babydollseas…I’m gonna have to add on to my kitchen to have room for all the gadgets she has me wanting to get to make all these yummy recipes!! hehehe 🙂

  2. Hi, barbi!

    They’re Italian waffle cookies, so they’re essentially the same thing– only really pretty!

    I think they would have the same texture as the waffles (bordering on soft/crunchy).

    I probably wouldn’t run out and buy a pizzelle maker unless you want another way of making smaller, more delicately-designed waffles.

    For practicality and space, I would stick by your waffle maker. If you have room and want to expand your repertoire, a pizzelle maker might be a fun addition to your kitchen!

  3. As an aside, I’ve been looking at the cast iron pizzelle makers. You heat them directly on the stove top… of course, those with the ceramic cook tops may want to avoid using these…


  4. Ahhhh, gotcha!! I did see the weblink that you sent! My mind is racing with ideas on this one…I love to entertain and I usually have a girls night once a month. The girls are always excited to see what zany recipes I am “trying out” on them. Next party will include these cute little pizzelles, rolled up, and filled with delectable mousse…all low carb, of course! 🙂 They’ll never know!!!

  5. Holy Cannoli Batman! I’ve died and gone to Low Carb heaven!

    Cannolis from Mikes Pastry in Boston – the stuff of dreams.. Oopsie cannolis – the dream realized! Wahoo!!! Thank you!!

  6. barbi– I love it!

    Keep them guessing! I know Target also sells pizzelle irons, too. The linked site I gave recommended to not go for non-stick griddles, if you go electric. I think I’ve generally had better luck with the old-fashioned electric (nonstick) waffle makers, too.

  7. morgan– isn’t that something? When I saw that babydollsea had whipped those up (I’ve never had cannoli before– I totally need to), I was so impressed! Very few folks own Pizzelle makers, let alone having them to use to make cannolis.

    You can also use Pizzelles to make the Krumcakes (sp)…

  8. Anonymous says


    How does one make the ricotta “dry” when attempting to recreate this tasty looking pizelle recipe?

    Thank you!

  9. cleochatra says

    I think ricotta tends to be pretty dry by nature. Seriously, I’d say it’s probably ok as-is!

  10. signalfire says

    To make ricotta drier, you can drain it; either use cheesecloth in a strainer or colander, or just the strainer alone. After about an hour, the whey will drain out.

    You can make your own homemade ricotta. 1 qt whole milk, 1 cup cream and about 1/4 cup lemon juice or vinegar. Bring the first two to a boil/simmer, add the juice or vinegar and curds will form (stir slightly). Take off heat and drain like above, then chill. Will keep for a week or two.

  11. My poor Papa is rolling over in his grave! You cannot have Pizzelles without Anisette!! (Anisette is an anise-flavored liqueur that is consumed mainly in France, Italy, Portugal, and Spain. It is colorless and, unlike some other anise-based liqueurs, contains no licorice.)
    When I went LC/GF I gave up on every tasting the luscious Italian treat ever again. I shall dig out my cast iron pizzelle maker add a drop or two of anisette to my oopsie recipe and nom nom nom


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  2. […] the prepared mixture. Sprinkle with,or dip ends in, pistachios. Present seam-side down. Makes 3. https://yourlighterside.com/2008/02/p…opsie-style-2/ Attached […]

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