Ingredients
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6 sugar ice cream cones (like the kind by Keebler)
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2/3 cup Cool Whip Free, thawed
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2 1/2 tablespoons Splenda granular
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1 tablespoon powdered sugar
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2 tablespoons semisweet mini chocolate chips, divided
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1 cup fat-free ricotta cheese
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2 tablespoons fat-free ricotta cheese
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1 tablespoon fat-free sugar-free instant vanilla pudding mix
Instructions
- Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
- Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
- Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
- Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
- Eat and enjoy!