Weight Watchers Cannoli 2011. Using a fork, drizzle the chocolate over the cannoli. Stir completely until melted and smooth. Microwave on high, stirring every 20 seconds, until chocolate is almost melted. Place remaining 2 tbsps of chocolate chips and the 1tsp of butter into a small microwaveable bowl.
Pipe ricotta filling into the shells from both ends. Just before serving, spoon the ricotta mixture into a pastry bag fitted with a large plain tip. Refrigerate until ready to serve. Stir in 2 tbsps of the chocolate chips.
In a large bowl cream together the cheese sugar and vanilla extract with and electric mixer on medium speed until well blended. Gently slide off baking sheet onto a plate. Remove from oven and let stand 3 minutes or until the shells have cooled and are crisp. Bake for 5-7 minutes or until the cannolis are set and slightly brown at the edges.
Place the shells, seam side down, on the greased baking sheets. Repeat to make 16 shells. Shape into a tube by curling opposite corners around a Cannoli mold (I used a tiny funnel). Brush both sides of wonton skin with butter and then sprinkle with a little cinnamon.
