melon and honey-ricotta cannoli
(with raspberry coulis)
serves 4-5
what you need:
cannoli
1 sweet, ripe cantaloupe, cut/sliced as indicated
1 cuplow fat ricotta cheese
2 teaspoons quality honey, room temperature
sauce
5 ounces raspberries (fresh or frozen)
2 tablespoons granulated sugar
½ teaspoon fresh lemon juice
water (as needed)
garnish
fresh mint leaves (as needed)
toasted pine nuts (as needed)
granny smith apple, julienne (as needed) Read the rest of this entry »
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