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Avocado-Ricotta Cannoli

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Ingredients Edit

Directions Edit


Beat together avocado and ricotta.

Sift confectioners' Sugar into mixture; mix until smooth. Reserve tightly covered in refrigerator up to 24 hours.


Remove filling from refrigerator 30 minutes before serving.

Beat again, if necessary. With a 1/2-inch plain tube, pipe filling into each end of the cannoli shell. Garnish each end with chopped pistachios; dust top of shell with confectioners' Sugar.

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