16 wonton skins
2tbsp butter, melted
1tsp ground cinnamon
16 oz riccota cheese
1/2 cup confectioner's sugar (icing sugar)
1 tsp vanilla extract
1/4 semisweet chocolate chips
1 tsp butter
Preheat oven to 400 F.
Grease two baking sheets.
Brush both sides of wonton skin with butter and then sprinkle with a little cinnamon. Shape into a tube by curling opposite corners around a cannoli mold (I used a tiny funnel). Repeat to make 16 shells.
Place the shells, seam side down, on the greased baking sheets. Bake for 5-7 minutes or until the cannolis are set and slightly brown at the edges.
Remove from oven and let stand 3 minutes or until the shells have cooled and are crisp. Gently slide off baking sheet onto a plate.
In a large bowl cream together the cheese sugar and vanilla extract with and electric mixer on medium speed until well blended. Stir in 2 tbsps of the chocolate chips. Refrigerate until ready to serve.
Just before serving, spoon the riccota mixture into a pastry bag fitted with a large plain tip. Pipe riccota filling into the shells from both ends.
Place remaining 2 tbsps of chocolate chips and the 1tsp of butter into a small microwaveable bowl. Microwave on high, stirring every 20 seconds, until chocolate is almost melted. Stir completely until melted and smooth.
Using a fork, drizzle the chocolate over the cannoli.
*These weigh in at 3 WW points per peice, however I made them a little lighter by using light riccota cheese and won ton skins are listed at 5 for 1 pt(?) so I think you can get down to 2 points or even one if you use splenda instead of the sugar.
Nutritional info per cannoli:
115 cal; 6g fat, 0g fibre, 10g carbs
from Prevention low-carb recipes with alterations by moi