Chocolate Chip Ricotta Cookies
2SP blue, green & purple, 2pp each
Servings: 18
Ingredients
- 1 package reduced fat pillsbury crescent rolls
- 1/4 cup light cream cheese softened
- 1/4 cup light ricotta
- 2.5 Tbsp icing sugar confectionary sugar
- 1/2 tsp vanilla extract
- 1.5 Tbsp mini chocolate chips
Instructions
- Unroll the crescent dough into 2 pieces of 4 rolls. Pinch together any open seams.
- In a small bowl, mix together the cream cheese, ricotta, icing sugar, and vanilla extract.
- Spread evenly onto the two dough pieces. Sprinkle ¾ tablespoon of chocolate chips onto each piece.
- Roll up and pinch the ends closed. Place both of the rolls in the freezer for 20 minutes to firm up.
- Once you have 10 minutes left, preheat the oven to 375F and spray a large baking sheet with nonstick cooking spray.
- Remove from the freezer and cut each roll into 9 pieces using a serrated knife.
- Place on the baking sheet and bake in the oven for 10-12 minutes checking often so they don't brown too much.
- Serve immediately and enjoy!
Notes
3 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 2 depending on your 0PP foods
Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 2 using SP calculator
Points Plus- 2 using PP calculator
Nutrition
Serving: 1cookie | Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1.07g | Sodium: 117.52mg | Sugar: 3.41g