Cannoli Cones Food

ICE CREAM CONE CANNOLI

Steps:

• With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
• Add chips and stir until evenly blended.
• Cover and refrigerate for one hour.
• Spoon mixture into ice cream cones. Add sprinkes and serve.

PINEAPPLE CANNOLI CONES

Steps:

• Equipment:.
• Food processor.
• Piping bag with large star tip.
• Cone holder.
• Directions:.
• To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
• In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
• Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.

HG'S HOLY MOLY CANNOLI CONES - WW POINTS =3

Steps:

• Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
• Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
• Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
• Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
• Eat and enjoy!