Chocolate Chip Cannoli Cups
yield: 15 CUPS
INGREDIENTS:
15 Frozen Mini Phyllo Shells (I used Athens brand)
2 oz Marscapone cheese (I used BelGioso brand)
2/3 cup fat free Ricotta cheese
3 T powdered sugar
¼ t vanilla
A pinch of cinnamon (a little goes a long way!)
1/3 cup mini chocolate chips, divided
INGREDIENTS:
15 Frozen Mini Phyllo Shells (I used Athens brand)
2 oz Marscapone cheese (I used BelGioso brand)
2/3 cup fat free Ricotta cheese
3 T powdered sugar
¼ t vanilla
A pinch of cinnamon (a little goes a long way!)
1/3 cup mini chocolate chips, divided
DIRECTIONS:
Place phyllo shells* on the counter to thaw for at least 10-15 minutes.
In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla and cinnamon and stir together until thoroughly mixed. Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture.
Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve. *I recommend you only defrost/fill as many as you plan to eat at once so that the shells stay crispy.
WEIGHT WATCHERS POINTS PLUS:
2 per cup
Place phyllo shells* on the counter to thaw for at least 10-15 minutes.
In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla and cinnamon and stir together until thoroughly mixed. Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture.
Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve. *I recommend you only defrost/fill as many as you plan to eat at once so that the shells stay crispy.
WEIGHT WATCHERS POINTS PLUS:
2 per cup
NUTRITION INFORMATION:
63 calories, 7 g carbs, 3 g fat, 2 g protein, 0 g fiber
63 calories, 7 g carbs, 3 g fat, 2 g protein, 0 g fiber
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