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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:

  1. Place phyllo shells* on the counter to thaw for at least 10-15 minutes.
  2. 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.
  3. 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)

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