In a mixing bowl, combine the Neufchatel cheese, vanilla, lemon zest, lemon juice and fresh raspberries. Cream together thoroughly and place in fridge until needed.

Preheat oven to 75 degrees F and line a baking sheet with parchment paper or non-stick cooking spray.

To prepare the cream horn shell start by wrapping each ice cream cone in foil, tucking any excess foil inside the cone.

Next lay out puff pastry cut about half inch strips vertically.

Give the foiled cones a light spray with non-stick cooking spray and then proceed to wrap the cones with the puff pastry strips. Start from the bottom of the cone and work your way around to the top, making sure to leave a little room at the top or easy cone removal.

Once your puff pastry is wrapped around the foiled cones, brush the pastry with a whisked egg.

Bake for 12-15 minutes. Once cooked, remove cream horn shells from pan and cool.

Once cooled remove foiled cones from puff pastry shell and prepare pastry bag with round tip.

Fill pastry bag with the whipped mixture and begin to fill cream horn shells.

Roll the outside of the top of the cream horn with sprinkles and enjoy chilled or right away! Garnish with fresh fruit or a dusting of powdered sugar if desired.