CANNOLI

                                                                      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