Preheat oven to 350F, line a baking sheet with parchment paper.

In a bowl mix your ricotta, cream cheese, icing sugar, lemon juice and zest and vanilla together, beat with an electric mixer for 2 minutes until smooth.

Gently fold in your blueberries, store mixture in fridge

Cut your fold it breads in half so you have 2 round pieces. Use tooth picks and form them into shells. Brush egg whites onto bread and bake in oven for approx 8-10 minutes.

Remove from oven and let cool 5 minutes, then very gently remove toothpicks from bread, they should hold there shape.

Pipe your cheese mixture into your cannoli shells, you can use a small ziplock and cut of a tip big enough for blueberries to fit through and pipe into each end so the whole shell is filled. Store in fridge.

Makes 4 cannoli's at 5 smart points each (3 points plus)

Nutritional info per cannoli (not incl blueberries) Calories 126...Fat 5.3g...Sat fat 2.7g...Carbs 15g...Fiber 3.5g...Sugar 7.6g..Protein 7.6g