Directions:
- Line a jellyroll pan with waxed paper.
- In a very small microwave safe bowl, microwave the 1/2 cup chocolate chips on high , in 10 second intervals, stirring, until melted. Dip the top 1 1/2 of the ice cream cone into the chocolate and immediately sprinkle with the pistachios. Place on the wax paper lined pan to harden.
- Beat the cream cheese, ricotta cheese, icing sugar and almond extract until smooth (about 1 minute).
- Transfer to a pastry bag fitted with a medium star tip (or alternately, use a ziploc bag and snip the corner). Pipe the filling into the cones.
- Sprinkle with the remaining chocolate chips. Chill at least 30 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 466.77 Kcal (1954 kJ) | ||
| Calories from fat | 200.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.22g | 34% | |
|---|---|---|---|
| Cholesterol | 46.87mg | 16% | |
| Sodium | 278.85mg | 12% | |
| Potassium | 169.95mg | 4% | |
| Total Carbs | 60.65g | 20% | |
| Sugars | 24.94g | 100% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 3.4mg | 19% | |
| Calcium | 117.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 347.69 Kcal (1456 kJ) | ||
| Calories from fat | 148.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.55g | 34% | |
|---|---|---|---|
| Cholesterol | 34.91mg | 16% | |
| Sodium | 207.71mg | 12% | |
| Potassium | 126.6mg | 4% | |
| Total Carbs | 45.17g | 20% | |
| Sugars | 18.58g | 100% | |
| Dietary Fiber | 1.64g | 9% | |
| Protein | 7.31g | 20% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.5mg | 19% | |
| Calcium | 87.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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