Ingrédients pour Easy Cannoli
- 1/4 cup granulated sugar
- Ground Cinnamon
- 6 (6-inch) flour tortillas
- Nonstick Cooking Spray
- Skim Milk
- Fat Free Sugar Free Instant Vanilla Pudding Mix
- Light Cream Cheese
- Light Whipped Topping
- Semisweet Chocolate
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Comment préparer Easy Cannoli
- Preheat oven to 350°F (175°C).
- In a small bowl, combine 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
- Lightly spray each tortilla with non-stick cooking spray.
- Sprinkle a scant 1/2 teaspoon of the cinnamon-sugar mixture evenly over one side of each tortilla.
- Flip tortillas and repeat step 4.
- Cut each tortilla into 4 equal wedges.
- Carefully place each tortilla wedge, rounded edge down, into the bottom of a muffin cup, curving the sides to fit.
- Bake for 10-12 minutes, or until golden brown and crisp.
- Let the tortilla shells cool completely in the muffin tin.
- While the shells bake, prepare the filling: In a large bowl, whisk together 1 cup milk and 3.4 oz instant vanilla pudding mix for 2 minutes.
- Beat in 8 oz softened cream cheese on medium speed until smooth and creamy.
- Gently fold in 8 oz thawed whipped topping.
- Refrigerate the filling for at least 1 hour to allow it to chill thoroughly.
- Once the filling is chilled and the shells are completely cool, fill each shell with about 3 tablespoons of the pudding mixture using a piping bag or spoon.
- Melt 2 oz semi-sweet chocolate chips in a microwave-safe bag for 1 minute, or until melted. Mix well.
- Snip a tiny corner off the bag and drizzle melted chocolate over the filled cannoli.
- Refrigerate for 5 minutes to allow the chocolate to set.
- Garnish the serving plate with fresh raspberries and mint sprigs before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
10g
Fat
16g
Carbs
4g
