cinnamon cannoli

STEP 1

Spoon ricotta into fine-mesh strainer lined with cheesecloth; refrigerate until ready to use.

STEP 2

Create six 8- x 1-inch cylinders using foil; brush with 3 tbsp oil. Wrap sweet cinnamon egglife around each cylinder. Secure seam with toothpick.

STEP 3

Heat remaining oil in large skillet set over medium heat; fry wraps for 1 to 2 minutes or until wraps are set in cannoli cone shape but still soft enough to remove toothpick from seam. Transfer to paper towel–lined baking sheet; remove toothpicks. Return to skillet; fry for 2 to 3 minutes or until golden and crispy. Transfer to baking sheet; let cool completely. Remove foil cylinders from cannoli cones.

STEP 4

Reserve 3 tbsp mini chocolate chips; set aside. Transfer remaining chocolate chips to microwavable bowl; microwave, stirring every 30 seconds, for 1 to 2 minutes or until melted and smooth. Dip tips of cannoli cones into melted chocolate; transfer to parchment paper–lined baking sheet. Let cool completely for 18 to 20 minutes or until chocolate is set.

STEP 5

Meanwhile, using electric mixer, beat drained ricotta, sweetener, orange and lemon zest for about 3 minutes or until blended. In separate bowl, whip cream for 3 to 5 minutes or until stiff peaks form; fold gently into ricotta mixture. Transfer to piping bag; pipe evenly into cones.

STEP 6

Sprinkle reserved mini chocolate chips over piped filling at edges of cannoli and enjoy!

TIP:

For a pretty presentation, dust icing sugar replacement over cannoli.

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