2 Cups of ricotta cheese
2 cups powdered sugar or Splenda
¼ teaspoon cinnamon
1 tsp Vanilla extract
1 pkg unflavored gelatin
½ cup chocolate chips
Add ingredients one at a time and hand mix.
Refrigerate overnight or at least 4 hours.
You can make or buy shells, but I use ice cream cones.
To keep crisp fill shells or cones when serving.
For low carb cannoli use inexpensive plain cones.
For a great sugar option use sugar cones.
Note 1 cup of ricotta is about 1 pound.
Before using ricotta store in refrigerator upside down
to easily remove excess water.