These small bites are just the right size to satisfy sweet cravings, and they're made lighter with fat-free ingredients. A simple kitchen trick transforms crisp pizzelle cookies into cookie cups.
Dampen two paper towels with water; do not wring out. Towels should be wet but not dripping. Place two pizzelles between the paper towels and microwave for 30-45 seconds. Pizzelles should be hydrated and floppy. Remove one pizzelle and immediately press it into the cavity of a muffin tin; use a small bottle or cup that fits inside the muffin cavity to press the cookie all the way to the bottom, forming a cup. Hold until the cookie is set, about 1 minute. Remove from the cup when the cookie is firm. Repeat with the remaining pizzelle. Microwave the pizzelles two at a time, repeating the forming instructions, until all the pizzelles are cup-shaped.
In the bowl of an electric mixer, beat together the yogurt, cream cheese, powdered sugar, and lemon juice. Fold in whipped topping until just combined. Transfer to a disposable piping bag or a large zip-top bag with a corner snipped. Just before serving, fill each cup with the cheese mixture (about 3 heaping tablespoons). Add sprinkles and a cherry on top of each cup. Serve immediately.
Notes
Pizzelle cups behave like ice cream cones, they will become soggy over time when filled. Store cups airtight until ready to serve. Assemble the cheesecakes just before serving for best (crunchiest) results.Each cup is 3 Weight Watcher points, or 2 without the maraschino cherries. Add a quartered fresh strawberry on top at no additional point cost.For those not concerned with fat or calories, full fat ingredients can be used. Use regular yogurt and cream cheese in equal amounts. Replace the whipped topping with 1/2 cup of heavy cream whipped with 2 tablespoons of sugar.