I don’t have a video for this recipe.
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
Cannoli
...in your mind.
Cannoli

Cannoli

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

  1. In large bowl beat the ricotta and sugar, add zest, break raspberries up, mix well, chill mixture in fridge for 30 mins
  2. Pipe the mixture into shells (use a piping bag or a ziplock bag and cut corner off
  3. Serve, dusted with powdered sugar
Cannoli

Cannoli

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

  1. In large bowl beat the ricotta and sugar, add zest, break raspberries up, mix well, chill mixture in fridge for 30 mins
  2. Pipe the mixture into shells (use a piping bag or a ziplock bag and cut corner off
  3. Serve, dusted with powdered sugar