51ºF

HEB Raspberry Cannoli

Fresh Raspberry Cream Cannoli

Prep time:  15 minutes    Cook time: 0 minutes

Ingredients

  • 2 cups gresh raspberries
  • 16oz. cream cheese, softened.
  • 1 ea. vanilla bean scraped/seeded.
  • 1/3 cup powdered sugar
  • 1 cup toasted sweetened coconut. *for dipping ends in.
  • 6-8ea. cannoli shells, store bought.

Instructions

1. In a food processor, combine all the ingredients except the cannoli shells and toasted coconut, pulse until smooth.

2. Scoop mixture into a pastry bag and pipe the cannoli’s full of the mixture, dip the exposed ends in toasted shredded coconut. Refrigerate for 30min or consume immediately!!

 

 

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