My son made Italian Cream Stuffed Cannoncini

What you need:
As for the Injection:

1/3 cup ricotta cheese that is not fat
3/4 cup of powdered sugar (or more or less depending on your preference)
1-tsp. vanilla essence
One lemon’s zest
tiny chocolate chips, 2 teaspoons
If you’re making puff pastry horns:

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1 defrosted sheet of airy puff pastry
Nonstick cooking spray
If desired, sprinkle with powdered sugar.
Instructions:
As for the Injection:

Put the ricotta cheese, powdered sugar, vanilla essence, lemon zest, and micro chocolate chips in a bowl and mix well. Blend until the mixture reaches a satiny consistency.
If you like a sweeter taste, you may always add extra powdered sugar.
While you are making the puff pastry, chill the filling.
If you’re making puff pastry horns:

Bake the puff pastry for the recommended amount of time as stated on the package.
Use a lightly floured board to roll out the sheet of thawed puff pastry.
To make the puff pastry, slice it into strips that are half an inch to an inch broad, or wider if you choose.
Arrange the strips in a slightly overlapping fashion around a metal mold in the shape of a cone or horn.
Arrange the encased cones on a parchment-lined baking pan.
To make them brown easier in the oven, lightly coat the encased cones with cooking spray.
Puff pastry should be baked until golden brown and crisp, following the package directions.
After the pastry horns have cooled, take them out of the molds.
Putting Together:

Take the metal cones off the pastry horns carefully when they have cooled.
Spoon or pipe the ricotta cream into each horn after it has been made.
If desired, dust with powdered sugar.
Diet Program from Weight Watchers Points: You may get a lot of points out of this dish.

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