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.
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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 28 (46%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7.8mg||2 %|
|Sodium 28.8mg||1 %|
|Potassium 17.6mg||0 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.4g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 61
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