Chocolate Chip Cannoli

Name: Chocolate Chip Cannoli
Ingredients: 1 cup part-skim ricotta cheese; 1/2 cup powdered sugar; 4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened; 2 tablespoons cornstarch; 1/2 teaspoon grated lemon rind; 1/2 teaspoon vanilla extract; 1/8 teaspoon ground cinnamon; 1/4 cup semisweet chocolate minichips

8 ingredients

3 steps

Ingredients

1 cup part-skim ricotta cheese
1/2 cup powdered sugar
4 ounces 1/3-less-fat cream cheese (about 1/2 cup), softened
2 tablespoons cornstarch
1/2 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
1/4 cup semisweet chocolate minichips

Directions

1

Place colander in a 2-quart glass measuring cup or medium bowl. Line colander with 3 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon ricotta cheese into colander. Gather edges of cheesecloth; tie securely. Refrigerate 12 hours. Spoon drained cheese into a large bowl; discard liquid.
2

Add powdered sugar, cream cheese, cornstarch, lemon rind, vanilla, and cinnamon to drained ricotta; beat with a mixer at medium speed until combined. Fold in chocolate minichips; cover and chill until ready to assemble cannoli.
3

Spoon ricotta mixture into a pastry bag fitted with a 1/2-inch round tip. Pipe 1 tablespoon into each end of prepared cannoli shells. Serve immediately.