Cannolies flipped from a roll to a little cup topped with mini chocolate chips! These cups are crunchy, creamy, and sweet!
WW My Way Smart Points: 3 Green, 3 Blue, 3 Purple
WW Freestyle Smart Points: 3
Baking the Cups
To make the shell for the cups, I took wonton wrappers and pushed them down into mini muffin tin spaces.
I then lightly sprayed the wrappers with non-stick spray and dusted the wrappers with cinnamon and a bit of powdered sugar. I placed them in the oven for 10 minutes to bake up and get nice and crispy. While baking, I mixed up the filling.
Making the Cream
To make the cannoli filling, I mixed 12oz of Fat Free Cool Whip with 8oz of Part skim Ricotta Cheese. I added in vanilla and almond extract and 1/8th cup of powdered sugar and mixed it with a spatula until it was evenly mixed
Once this cream is nicely mixed, I placed a ziplock bag into a 16oz glass with a corner down, and spooned the mix into the bag. If you have pastry bags you can use that instead of the bag method.
Putting Things Together
Once the wonton wrappers are nice and crispy and golden, remove from the oven. Cut a small tip off the ziplock bag and squeeze the cream filling into each cup.
Top each filled cup with a few mini semisweet chocolate chips and another light dusting of cinnamon and powdered sugar
Store the cups in the fridge and Serve cold! These were really yummy and I brought them into work as a birthday treat. They were eaten up in no time! I would not make these too far in advanced as the cream will soften the crispy wontons the longer the cream sits in them