Cannoli Cones

• 2-3/4 cups (22 oz.) POLLY-O Original Ricotta Cheese
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• zest of one lemon
• 1/2 cup miniature semi-sweet chocolate chips, divided
• 12 sugar ice cream cone
• assorted sprinkles or chopped nuts

1. Beat ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.
2. Fold in 1/4 cup of the chocolate chips and transfer mixture to a large zip top bag.
3. Refrigerate for at least 30 minutes while preparing the cones.
4. In a microwave safe bowl, heat remaining 1/4 cup of chocolate chips in 30 second intervals, stirring until melted and smooth.
5. Dip the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts.
6. Place on a sheet of wax paper to set.
7. When chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag.
8. Pipe filling into each cone and serve immediately.

ricotta cheese, powdered sugar, vanilla, ground cinnamon, zest of one lemon, semisweet chocolate chips, sugar, sprinkles

Taken from www.kraftrecipes.com/recipes/cannoli-cones-167168.aspx (may not work)