4 Tablespoons cold water
1 package (15 ounces) fat-free ricotta cheese
1⅓ cup fat-free whipped topping, thawed
5 Tablespoons granulated Splenda No Calerie Sweetener
2 Tablespoons powdered sugar
4 Tablespoons mini semi-sweet chocolate chips
12 sugar cones
In a medium-large bowl, mix pudding with water until slightly thickened. Add ricotta cheese, whipped topping, Splenda, and sugar. Mix until smooth with an electric mixer set to high speed.
Stir in 2 Tablespoons chocolate chips. Cover and refrigerate until chilled, about 15 minutes.
Transfer to a large plastic bag and squeeze it down toward the bottom corner. Snip off that corner with scissors, creating a hole for piping the mixture.
Evenly pipe the mixture into the cones. Top with remaining chocolate chips.
Makes 12 servings.