Mini Cannoli
Yield: 15 (1 point each for blue, green and purple)Click here to view your WW Personal Points and track it on your app.
Ingredients
- 1 box mini phyllo cups (there are 15 in the box)
- 1/2 cup reduced fat ricotta cheese
- 1/4 teaspoon vanilla extract
- 1 tablespoon granulated Splenda
- 1/2 cup fat free Cool Whip
- 1 tablespoon mini chocolate chips
Instructions
- The night before - place mesh strainer over a bowl and add the cheese cloth to the strainer. Add the ricotta cheese to the cheese cloth and use a rubber spatula to spread it out. Place plastic wrap over it and let it drain overnight.
- Bake the mini phyllo cups according to the directions on the box and let them cool.
- Place the drained ricotta cheese into a bowl. Add the vanilla extract and Splenda and stir together. Fold in the Cool Whip.
- Add the cannoli mixture to a piping bag (or a zip up bag with the corner cut off) and fill the phyllo cups.
- Sprinkle the mini chocolate chips over each cannoli.