Ingredients
1 1/4 C- LF ricotta cheese
4 oz LF cream cheese
1/2 C powdered sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1 T mini chocolate chips
10 waffle cups
**( find cups by ice cream cones)
Blend ricotta and cream cheese.Refridgerate & drain overnight in a sieve.
* Mix drained cheeses with remaining ingredients..Spoon into waffle cups.
**Dust with a little cocoa powder if desired. Serve with a dollop of lite cool whip.
Note
*Place cheese mixture into sieve over a bowl.. Cover with plastic wrap, place object on top of plastic wrap to weight down and aid in draining. Cover again with plastic wrap and put in refrigerator. This is a very important step. Not draining well will result in very runny filling.
**Calculated Units using NI from labels..Getting Started book listed RF ricotta cheese as 4 Units for 1/2 cup or 10 Units for 1 1/4 cups. Using the label info it came out to 7 Units for 1 1/4 cups.
Variation Cannoli Cake:
Make a jelly roll cake (approx. 2 Units/serving) fill with ricotta filling instead of preserves.
