I used to HATE cannoli's, until I made these. Light and delicious, they’re nothing like the overly-sweet versions you find elsewhere. And did I mention the raspberries?
Serves 3
INGREDIENTS
- 12 store bought cannoli shells
- 1 1/2 cup ricotta
- 2 tablespoons fine grain sugar
- 1 cup organic raspberries
- zest 1/2 lemon
- 2 tablespoons powdered sugar for dusting
- Piping bag or ziplock bag
DIRECTIONS
- In large bowl beat the ricotta and sugar, add zest, break raspberries up, mix well, chill mixture in fridge for 30 mins
- Pipe the mixture into shells (use a piping bag or a ziplock bag and cut corner off
- Serve, dusted with powdered sugar
WATCH SAM MAKE THIS >>>