Raspberry Cannoli Cones
Prep: 10 minutes plus chilling • Serves: 2
2 sugar ice cream cones
1/3 cup Breakstone’s whole milk ricotta cheese
2 tablespoons powdered sugar
1/8 teaspoon vanilla extract
6 raspberries
1/2 teaspoon finely chopped roasted salted pistachios
1.Line rimmed baking pan with parchment paper. In small microwave-safe bowl, heat 1/4 cup chocolate chips in microwave oven on high 1 minute or until melted, stirring every 30 seconds. Dip top of cones in chocolate, allowing excess to drip off; place on prepared pan. Refrigerate cones 10 minutes or until hardened.
2.In small bowl, whisk cheese, sugar and vanilla extract; fold in remaining 2 teaspoons chocolate chips. Transfer cheese mixture to small zip-top plastic bag; snip bottom corner with kitchen scissors. Pipe cheese mixture into cones; top with raspberries and sprinkle with pistachios.
Approximate nutritional values per serving (1 cannoli cone):
216 Calories, 9g Fat (5g Saturated), 20mg Cholesterol, 92mg Sodium,
31g Carbohydrates, 2g Fiber, 19g Sugars, 19g Added Sugars, 5g Protein
Chef Tip:
Raspberry Cannoli Cones can be prepared and refrigerated up to 4 hours before serving.
Smart Swaps:
Stir chia seeds into the filling for omega-3s and fiber. Dip cone rims in dark chocolate and crushed pistachios for extra antioxidants.
