If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
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
