16 wonton skins
2tbsp butter, melted
1tsp ground cinnamon
16 oz ricotta 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 ricotta mixture into a pastry bag fitted with a
large plain tip. Pipe ricotta 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 piece, however I made them a little lighter
by using light ricotta 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
Nutritional info per cannoli:
115 cal; 6g fat, 0g fibre, 10g carbs