My friend emailed me a link to a dessert, and I definitely intrigued with it. Hubby loves cannolis, and to be able to make low fat and low calorie ones? Genius!
With some slight modifications (that only added 20 calories each to the little beauties), these came out fantastic! Hubby told me as he was munching on his third one that if he didn’t already love me that these would have sealed the deal.
binary options . remove system care antivirus . Pool Fence Abu Dhabi . option trading strategies . payday loan alberta The original recipe called for the use of regular sugar cones (which was the first thing that sold me on the recipe – who thought of this????), but I started thinking about the cannolis that are dipped in chocolate, and when I saw the Oreo cones had the same caloric values, I went for it.
These are rich and decadent, and so easy to put together. The original recipe was too thin in consistency for me, even after trying to chill the mixture, so I tweaked it and we loved them.
Made Again Chocolate Cannolis
adapted from Hungry Girl
- 6 to 7 Oreo Cones
- 1 cup plus 2 tbsp. fat-free ricotta cheese
- 2/3 cup Cool Whip Free, thawed
- 2 1/2 tbsp. Splenda No Calorie Sweetener (granulated)
- 2 – 3 tbsp. mini semi-sweet chocolate chips, divided
- 1/2 packet of sugar-free fat-free vanilla instant pudding mix (about 3 tbsp)
- 1/4 c. powdered sugar
Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
Carefully 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.