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Miniature Cannoli Cones




Source of Recipe


bhg.com


List of Ingredients




• Nonstick cooking spray
• 2 egg whites
• 1/3 cup all-purpose flour
• 1/3 cups sugar
• 2 tablespoons margarine, melted
• 1/2 teaspoon vanilla
• 1/2 cup nonfat ricotta cheese
• 1 tablespoon sugar
• 1/2 teaspoon finely shredded orange peel
• 1/8 teaspoon ground cinnamon
• 3/4 cup reduced-fat frozen whipped dessert topping, thawed
• 1 tablespoon miniature semisweet chocolate pieces


Recipe



1. Spray a cookie sheet with nonstick spray; set aside.

2. In a medium mixing bowl combine egg whites, flour, 1/3 cup sugar, melted margarine, and vanilla. Stir until smooth. Drop batter by teaspoonfuls, about 4 inches apart, on prepared cookie sheet. Spread each to make 3-1/2-inch circles. (Bake 3 or 4 cookies at a time.)

3. Bake in a 375 degree F oven about 6 minutes or until bottoms of cookies are lightly browned. Immediately loosen cookies from cookie sheet. Turn over and roll up each to form a cone. (Or, wrap around metal cannoli cones; remove cookies from cones while still warm.) Cool on a wire rack, seam side down. (If cookies become too stiff to roll, return briefly to oven to soften.) Repeat with remaining batter.

4. For cheese filling, in a small mixing bowl stir together
ricotta cheese, 1 tablespoon sugar, orange peel, and cinnamon. Fold in whipped dessert topping and chocolate chips. Cover and chill until serving time.

5. To serve, pipe or spoon cheese filling into cookie cones. Serve immediately. Makes 16.