Strawberry Cannoli

delish light desert. great for using fresh picked strawberries!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 cones

Ingredients

• 1  pint strawberry
• 1  tablespoon sugar
• 15  ounces fat-free ricotta cheese
• 4  ounces fat free cream cheese
• 1⁄2 cup confectioners' sugar
• 1⁄4 teaspoon vanilla extract
• 12  sugar ice cream cones

Directions

1. At least 1 day before serving, proceed through Step 3. Line a colander and a medium-size strainer with a sturdy paper towel; set each in a bowl.
2. Pulse strawberries and granulated sugar in food processor until coarsely chopped. Scrape into colander, top with a paper towel and refrigerate overnight to drain well (this is important). Clean processor.
3. Put ricotta, cream cheese and confectioners' sugar in processor; pulse until smooth. Transfer to strainer, cover with a paper towel and refrigerate overnight.
4. Just before serving: Prop cones upright in tall glasses partially filled with granulated sugar to support cones. Fold drained berries and almond extract into ricotta mixture. Spoon into a gallon-size ziptop bag. Cut 1⁄2 inches off a corner; pipe filling into cones.