Cannoli Cups

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Ingredients

 Cookie Cups:
1 1/2C Old Fashioned Oats
2 Large Egg Whites
1t Ground Cinnamon
1/2C Xylosweet
Coconut Spray Oil
Cannoli Cream:
1/3C Xylosweet
1/2t Ground Cinnamon
1t Pure Vanilla Extract
3/4 container of Chobani Greek Yogurt – Simply 100 Black Cherry
2C Fat Free Ricotta Cheese
4T Sunspire – Unsweetened Carob Chips

Directions

Cookie Cups:
In a VitaMix, grind 1 1/2C old fashioned oats with 1t ground cinnamon and 1/2C Xylosweet and transfer to a large bowl. Add 2 large egg whites and stir until well combined. Spray the bottom of a muffin tin well with coconut oil. Divide batter onto each upside down muffin cup and bake at 350F for about 15 minutes.
Cannoli Cream:
In a VitaMix, grind 1/3C of Xylosweet into a fine powder (like confectioners sugar). In a large bowl, combine 3/4 container of Chobani Greek Yogurt – Simply 100 Black Cherry, 2C FF ricotta cheese, 1t vanilla extract, 1/2t ground cinnamon and the 1/3C powdered Xylosweet. Stir well. Once the cookie cups are done baking, flip them over and let them cool. Divide cannoli cream into each of the cookie cups. Disburse about 4T Sunspire – Unsweetened Carob Chips onto each Cannoli Cup. Keep refrigerated until ready to serve. The cookie cups are kind of a strange texture so I might try 1 egg white + 1T coconut oil instead of 2 egg whites next time. Either way, they were really.

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