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Sunday, December 21, 2008


These won’t last long! If desired, roll some truffles in diced almonds or cocoa.

2/3 cup regular cream cheese (150 mL)
1/4 cup SPLENDA® Granular (50 mL)
1/4 cup raisins, snipped in half (50 mL)
1/2 tsp rum extract (2 mL)
1/4 cup desiccated coconut, (50 mL)
2 tbsp SPLENDA® Granular (25 mL)

In medium bowl, combine cream cheese, 1/4 cup (50 mL) SPLENDA® Granular, raisins and rum extract. Use a wooden spoon to mash everything together. On a dinner plate, combine coconut and 2 tbsp (25 mL) SPLENDA® Granular. Form small balls out of the cream cheese mixture (refrigerate first if mixture is too soft) and roll in sweetened coconut. Place in pretty bon bon cups and refrigerate.

Helpful Hints: Use a melon baller, if desired. 1 1/2 tsp real rum may be used instead of the rum extract. Sometimes I add 1 tbsp cocoa to the mixture and reduce the Splenda Granular and add a tablespoon powdered Erythritol. Rolling the balls in plain cocoa works well and dipping them in my Dipping Chocolate from Splendid Low-Carbing is a treat (first allow chocolate on dipped truffles to harden in deep freeze before placing in bon bon cups).

Nutritional Analysis: 18 truffles, 1 truffle per serving
48.4 calories, 1.1 g protein; 3.7 g fat; 2.6 g carbs

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