I’m no longer even going to talk about how gosh darn lovable those Chocolate Chip Cannoli Cups are. The photographs speak for themselves. They’re downright treasured. What you can’t taste from looking on the photographs is that those little cups are overflowing with candy, creamy marscapone and ricotta cannoli filling this is jam filled with chocolate chips. It also doesn’t harm that this sweet, cheesy goodness is nestled in flaky phyllo cups and that the entire recipe takes approximately 10 mins to make. Ten mins? Don’t thoughts if I do.
you can even make and refrigerate the filling ahead of time after which simply spoon it into the cups earlier than serving. It doesn’t get a great deal simpler! Even if you purchase pre-made fried cannoli shells, stuffing the filling inside may be a ache. This Chocolate Chip Cannoli Cups recipe solves that trouble and weighs in at most effective 63 calories (or three Weight Watchers SmartPoints) according to cup. in case you’re looking for a short, sweet Italian finish to any meal, that is the dessert for you!
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
method
- vicinity phyllo shells on the counter to thaw for as a minimum 10-15 minutes.
- In a medium sized mixing bowl, integrate the marscapone, ricotta, powdered sugar, vanilla and cinnamon and stir together until very well mixed. Reserve a small pile of the chocolate chips for topping and stir the the rest into the cheese mixture.
- Spoon the filling lightly among all of 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 right away in order that the shells live crispy.
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