Cannoli Bites

Prep Time: 20

Cook Time: 5

Cooling & Chill Time: 30

Total Time: 55

Course: Dessert, Ingredient

Cuisine: Italian

Servings: servings

Calories: 72.3kcal

Place the low fat ricotta into a coffee filter lined strainer. Put the strainer inside of a bowl. Cover the strainer and bowl with plastic wrap and place in the refrigerator overnight so all the liquid in the ricotta drains away.
Place the drained ricotta into a mix bowl with the monk fruit sweetener and vanilla extract and thoroughly mix them together.
Add and incorporate the cinnamon to the ricotta mixture.
Fold the lite cool whip into the ricotta mixture.
Using a hand grater, grate 1 small square of the chocolate with almond bar over the bowl with the ricotta mixture. Fold the grated chocolate into the ricotta mixture.
Remove 3 maraschino cherries from the jar and placer on a paper towel to drain. Remove the stems and finely chop.
Add and incorporate the chopped maraschino cherries into the ricotta mixture.
Transfer the cannoli filling into a storage container with a lid and place into the refigerator until you are ready to assembly the cannoli bites.

Preheat the oven to 350℉.
Place the Athens mini phyllo shells onto a baking sheet and bake for 3-5 min.
After removing the phyllo cups from the oven, transfer them to a plate and allow them to cool to room temperature.
Fill each phyllo shell with 2 tsp of cannoli filling.
Use a vegetable peeler and shave shreds of chocolate the ½ square of the chocolate with almond square. Garnish each cannoli bite with shaved chocolate shreds.
Serve the cannoli bites and enjoy.
Refrigerate left over cannoli filling and cannoli bites.

The nutritional info is for 2 cannoli bites (mini phyllo shells plus filling).

This recipe made 20 tsp of filling and 10 bites.

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