Mini Chocolate Chip Cannoli Cups (WW 2 points)

A while back I made a Easy Canolli Cup's for my family reunion using wonton's that were a complete hit.  I have stepped in to host a woman's group at church. To get more members I went to an event a meet and greet event. Of course instead of just picking up cookies from a store I wanted to make something.  I saw on Emily Bites these Chocolate Chip Cannoli Cups and thought they would be perfect.  They were very tasty, sadly most did not got eaten so over to my bestie's house so I wouldn't be tempted to eat them all.

INGREDIENTS:

15 Frozen Mini Phyllo Shells
2 oz Marscapone cheese (I used BelGioso brand)
2/3 cup fat free Ricotta cheese
3 T powdered sugar
¼ t vanilla
A pinch of cinnamon (a little goes a long way!)
1/3 cup mini chocolate chips, divided

DIRECTIONS:

1. Place phyllo shells* on the counter to thaw for at least 10-15 minutes.
2. In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla and cinnamon and stir together until thoroughly mixed. Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture.
3. Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve. *I recommend you only defrost/fill as many as you plan to eat at once so that the shells stay crispy.

WEIGHT WATCHERS POINTS PLUS:2 per cup (P+ calculated using the recipe builder on weightwatchers.com)

NUTRITION INFORMATION:
63 calories, 7 g carbs, 3 g fat, 2 g protein, 0 g fiber (from myfitnesspal.com)

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