Mini Cannoli Cups – a ROUND Italian JOY

In The Kitchen | 0 comments

This time of year I love me some baking. Mainly cookies, muffins & quick breads…BUT it’s super hard to get away from the carbs when you are trying to keep these yummy traditions, though! I don’t let that stop me…sometimes you just have to go with your passion, especially if it’s in your heart and makes you happy! Now, you know I’m all about ROUND things that bring me JOY, too…and since I am Italian, this recipe just FITS – my Mini Cannoli Cups recipe – a ROUND Italian JOY!

If you follow me on social media, you might also know that I’m always looking for a little “switch” to make healthy options of decadence, so I make this with Stevia instead of sugar, and I report my results on Facebook page, as I do with most of my cooking escapades!

In fact, I have a complete playlist & photo album dedicated to healthy cooking on my Facebook page…on my Pinterest has a Healthy Foodie board, too. I even have a Highlight in my Instagram Stories all about the lighter side of cooking (well, mostly…some decadent stuff, but a girl has to live a little). 

You can also find more recipes here and I plan to keep adding to them, so you might want to subscribe to this blog…planning on more posts here in my Food and Recipes category from now on!

Please let me know if you make this dessert and how they came out! Did you share them this holiday?

Mini Cannoli Cups

 

Ingredients –

 

Filling

 

1  15oz. container of whole milk ricotta cheese

1/2 cup confectioners sugar 

2 tablespoons white sugar (I substituted Stevia…came out GREAT, btw)

1 teaspoon vanilla

1/4 cup mini semisweet chocolate chips

 

Crust

 

2 Pillsbury refrigerated pie crusts

3 tablespoons sugar

1 teaspoon cinnamon

Flour for dusting surface

Directions

Preheat oven to 425Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer. Place in a one-gallon freezer bag and refrigerate. Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon. Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust. Using a biscuit cutter, cut out circles in the dough. Lightly press the circles into un-greased cupcake pans to form a pastry cup. Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven! Bake for 8-10 minutes. Remove from oven and once cool, fill with cream. Cut off a small part of the corner of the plastic bag to fill cups. Sprinkle chocolate chips on top and dust with powdered sugar! Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving. To get cream extra thick, run ricotta through a cheese cloth over night to remove excess water.

A Side Note

Certainly after your holiday food coma, you might be feeling the need to start some activity to help counteract the the indulgences…and you know, I have the PERFECT suggestion – let’s get started hooping together! I make it so easy…with the right hoop and simple videos, so you can hoop with me at home…to get moving the informed, safe & fun way! Learn more right HERE about my Beginner Hoop BUNDLE that includes membership in the aRoundJoy INNER CIRCLE…a hoop, plus videos, monthly support and mentoring…all for one low price! It’s the best of everything and I’m excited to offer it to you now.

I’d love to help you enjoy moving and work towards better health in the New Year…so think about it, won’t you?

For now,  enjoy your holiday with family & friends! Have a blessed, Merry Christmas!

 

 

 

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