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Ingredients

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Directions

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  • Spray a cookie sheet with nonstick spray; set aside.

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  • In a medium mixing bowl combine egg whites, flour, 1/3 cup sugar, melted margarine, and vanilla. Stir until smooth. Drop batter by teaspoonfuls, about 4 inches apart, on prepared cookie sheet. Spread each to make 3-1/2-inch circles. (Bake 3 or 4 cookies at a time.)

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  • Bake in a 375 degree F oven about 6 minutes or until bottoms of cookies are lightly browned. Immediately loosen cookies from cookie sheet. Turn over and roll up each to form a cone. (Or, wrap around metal cannoli cones; remove cookies from cones while still warm.) Cool on a wire rack, seam side down. (If cookies become too stiff to roll, return briefly to oven to soften.) Repeat with remaining batter.

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  • For cheese filling, in a small mixing bowl stir together ricotta cheese, 1 tablespoon sugar, orange peel, and cinnamon. Fold in whipped dessert topping and chocolate chips. Cover and chill until serving time.

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  • To serve, pipe or spoon cheese filling into cookie cones. Serve immediately. Makes 16.

Nutrition Facts

57 calories; 2 g total fat; 0 g saturated fat; 1 mg cholesterol; 30 mg sodium. 8 g carbohydrates; 0 g fiber; 2 g protein;

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