If you thought that the breakfast cannoli stuffed french toast looks delicious but breakfast is too early...this is a quick cannoli fix to satisfy the sweet tooth. We LOVED these! They are going to quickly become a weeknight favorite! Thank you Hungry Girl for another delicious meal from your new cookbook!
Holy Moly Cannoli Cones
1 Cup + 2 T Fat-Free Ricotta Cheese
2/3 cup Cool Whip Free, thawed
2.5 T Splenda granulated
1 T sugar-free fat-free vanilla instant pudding mix
1 T powdered sugar
2 T mini semi-sweet chocolate chips, divided
6 Sugar Cones (The box was titled Old Fashioned Sugar Cones)
Place all ingredients except chocolate chips and sugar cones in a medium bowl Using a handheld electric mixer set to high speed, mix until fully combined and fluffy. Fold in half of the chocolate chips.
Transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag
Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
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