CHOCOLATE CHIP CANNOLI CUPS

These bite-size cannoli cups are a perfect, not-too-messy way to serve this classic Italian pastry at your next party or get together.

homemade-italian-cannolis-mini-cannoli-cream-cup

Yield :

  •  servings 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

Preparation :

  • 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.

Nutritional Info :

  • WEIGHT WATCHERS 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)
  • 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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