Italian Cream Stuffed Cannoncini (Puff Pastry Horns)

Ingredients:

For the Filling:

• 1 cup fat-free ricotta cheese
• 1/4 cup powdered sugar (adjust to taste)
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 2 tablespoons mini chocolate chips

For the Puff Pastry Horns:

• 1 sheet of light puff pastry, thawed
• Cooking spray
• Powdered sugar for dusting (optional)

Instructions:

For the Filling:

1. In a bowl, combine the ricotta cheese, powdered sugar, vanilla extract, lemon zest, and mini chocolate chips. Mix well until smooth and creamy.
2. Adjust the sweetness to your liking by adding more powdered sugar if needed.
3. Refrigerate the filling while you prepare the puff pastry.

For the Puff Pastry Horns:

1. Preheat the oven according to the puff pastry package instructions.
2. Roll out the thawed puff pastry sheet on a lightly floured surface.
3. Cut the puff pastry into strips, about 1/2 to 1 inch wide, depending on your preference.
4. Wrap each strip around a metal cone or horn-shaped mold, making sure to overlap the layers slightly.
5. Place the wrapped cones on a baking sheet lined with parchment paper.
6. Lightly spray the wrapped cones with cooking spray to help them brown in the oven.
7. Bake according to the puff pastry package instructions or until the horns are golden brown and crisp.
8. Allow the pastry horns to cool completely before removing the molds.

Assembly:

1. Once the pastry horns are cooled, gently remove the metal cones.
2. Fill each horn with the prepared ricotta cream using a piping bag or a small spoon.
3. Dust with powdered sugar if desired.

Weight Watchers Points: This recipe can be relatively low in points