Finally, after being in Italy I was able to try the much-desired cocoa Pavesini that I found delicious: what better recipe than a tasty Pavesini roll to enjoy them at their best?
Those of you who have known me for a while know that I don’t love packaged products, but I make some exceptions and these cookies are so light and only a few Weight Watchers points that they can’t go unused, especially for those who love chocolate as much as I do!
I thought of using the Pavesini to make a cheesecake-style base, no-bake and above all without butter. And here’s the ideal substitute: light cream cheese. In fact, the crumbled Pavesini mixed with Philadelphia turn into a tasty base dough that’s very easy to shape into any form: I already have another good idea in the pipeline.
The result is a delicious little dessert, much appreciated here at home too and with very few WW points. Let’s see how to prepare it right away.
Do you like chocolate treats? Here are some more:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1.8 oz cocoa Pavesini (i.e., 2 packages. For classic Pavesini see the end of the recipe)
- 1.8 oz cream cheese (like light Philadelphia)
- 1/4 cup ricotta
- 2 tsp honey (about 2 teaspoons)
- 1 tbsp chocolate chips (or grated dark chocolate)
- Points for the whole roll = 12 WW points
- Points for 1 piece (divided into 4) = 3 WW points
Preparation
First, prepare the filling by mixing the ricotta and honey well. Fold in the chocolate chips, cover and put in the fridge.
For the base, crumble the Pavesini in a food processor then add the cream cheese and mix well.
The base can also be prepared by hand: just put the Pavesini in a food-safe plastic bag and crush them very well by rolling a rolling pin over the bag.
Place the Pavesini mixture between two sheets of parchment paper or plastic wrap and roll it out with a rolling pin to form a fairly regular rectangle about 1/4 inch thick.
The mixture is very moldable and does not break, so this is a very easy operation.
Spread the ricotta and chocolate chip cream over the mixture and, using the parchment paper to help, roll it up tightly.
Wrap the cocoa Pavesini roll in the paper and place it in the fridge for a couple of hours.
Before serving, cut the roll into rounds with a very sharp knife to create a clean cut as shown in the photo.
I cut the roll into 4 pieces, but you can also get more rounds to serve with a coffee as if they were chocolates.
The cocoa Pavesini roll is ready to be served. Tasty, chocolaty, creamy, fresh but above all light: in fact, if you want you can have seconds without any guilt.
A good coffee and we’re ready for afternoon snack. Here at home the Dutch guy, as usual, was very skeptical and then finished two rolls. Really delicious!
As always, I look forward to your comments!
Enjoy!
by Giovanna Buono
Storage and variations
They keep in the fridge even already sliced for a couple of days for sure: I can’t tell you more because they didn’t last here.
Don’t have or can’t find the cocoa Pavesini? No problem! One of my readers, Vicky Spina, prepared the roll with classic Pavesini by adding 2 teaspoons of unsweetened cocoa to the mixture:
They came out delicious and one piece is 3.5 Weight Watchers points.
