Skinny Cannoli Cones

By srumbel

Usually, the idea of making the cannoli pastry seems daunting. The fact that you use a sugar cone as the cannoli “cone” makes things so much easier, yet tastes similar enough to the pastry that you won’t miss it. And the filling is sweet and slightly tangy, whipped to a light and dreamy perfection and mixed with the right amount of chocolate chips to keep things interesting without neither the ricotta or the chocolate from being too overpowering. I also LOVE that this recipe is so versatile: you could totally make different flavored cannoli creams by switching out the pudding mix and extracts. Imagine using banana cream, butterscotch, pistachio.. the list goes on!
from thedomesticrebel

Ingredients

• 1 cup plus 2 Tbsp fat-free ricotta cheese
• 2/3 cup Cool Whip Free, thawed
• 1 Tbsp sugar free/fat free instant vanilla pudding mix
• 2 tsp white sugar
• 1/2 tsp vanilla extract
• 5 Tbsp miniature chocolate chips, divided
• 6 sugar cones (like by Keebler or Joy brand)

Preparation

Step 1

1. In a medium bowl, beat together the ricotta cheese, Cool Whip, pudding mix, sugar and vanilla extract with a handheld electric mixer until combined and fluffy. Stir in THREE (3) Tablespoons of the miniature chips by hand to incorporate.
2. Using a quart-sized Ziploc baggy or a pastry bag, gently spoon the filling into the bag, sealing out the air. Snip off a corner tip of the bag and gently pipe the filling evenly among the cones. To make this easier, I used small cups to hold two cones each while I work, keeping the cones upright.
3. Sprinkle the tops of the cones with the remaining miniature chips, and serve! Store leftovers in the fridge for a day or so. If you’d like, you could even dust the tops with powdered sugar, or drizzle the cones with sugar free chocolate syrup!