- Prepare the Cannoli Shells:
- Preheat the oven to 375°F (190°C).
- Cut the tortillas into rounds using a cookie cutter or a round template.
- Place the rounds on a baking sheet and lightly coat them with cooking spray.
- Sprinkle powdered erythritol and ground cinnamon over the tortilla rounds.
- Mold each round into a cannoli shape by gently folding it over a cylindrical object (like a rolling pin) and securing it with toothpicks.
- Bake in the preheated oven for about 8-10 minutes or until golden brown. Allow them to cool before removing the toothpicks.
- Prepare the Filling:
- In a bowl, mix the ricotta cheese, powdered erythritol, and vanilla extract until well combined.
- Gently fold in the mini chocolate chips.
- Assemble the Chocolate Chip Cookie Cannolis:
- Once the cannoli shells are cooled, carefully remove the toothpicks.
- Using a piping bag or a zip-top bag with the corner cut off, fill each cannoli shell with the ricotta mixture.
- Optional:
- Dust the filled cannolis with a sprinkle of powdered erythritol or cocoa powder for an extra touch.
Nutritional Information (Approximate Values):
- Serving Size: 1 chocolate chip cookie cannoli
- Calories: 110
- Total Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 15mg
- Sodium: 110mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 5g
Note: Nutritional values can vary based on the specific brands and types of ingredients used. Adjustments may be needed based on personal dietary requirements.
These Weight Watchers Chocolate Chip Cookie Cannolis offer a delightful twist on the classic Italian treat, providing a lighter yet satisfying option for those seeking a sweet indulgence. Enjoy the combination of crispy, cinnamon-dusted shells and the creamy, chocolate-studded ricotta filling!
