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Nutrition Facts
Serving Size 101 g
(Approx. 8 Servings)
Amount Per Serving
Calories 350 Calories From Fat 250
% Daily Value*
Total Fat 28 g 43%
Saturated Fat 16 g 80%
Trans Fat 0.5 g
Cholesterol 65 mg 22%
Sodium 230 mg 10%
Total Carbohydrate 22 g 7%
Dietary Fiber 2 g 8%
Sugars 10 g
Protein 5 g
Vitamin A 15% Iron 4%
Vitamin C 6% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Fresh Raspberry Cream Cannoli

Prep Time
20 minutes
Cook Time
N/A
Total Time
20 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 cup(s) fresh raspberries
16 Oz cream cheese, softened
1 vanilla bean, seeds only
1/2 cup(s) powdered sugar
8 cannoli shells
1 cup(s) sweetened coconut flakes, toasted until browned
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Instructions

1
In a food processor, combine raspberries, softened cream cheese, vanilla bean seeds and powdered sugar. Pulse until smooth and well blended.
2
Scoop raspberry cream mixture into a pastry bag and refrigerate for 30 minutes to allow cream to set up. Pipe into cannoli shells until full.
3
Dip exposed ends in the toasted shredded coconut. Chill 30 minutes or consume immediately!!