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 tablespoons powdered sugar
¼ teaspoon 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 FREESTYLE SMARTPOINTS:
3 per cup (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:
2 per cup (P+ calculated using the recipe builder on weightwatchers.com)
NUTRITION INFORMATION:
63 calories, 7 g carbs, 4 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 0 g fiber (from myfitnesspal.com)
