Ingredientes para Diabetic Chocolate And Peanut Butter Truffles
- 8 ounces cream cheese
- Water
- 1/2 cup peanut butter
- Splenda Granular
- 1 teaspoon unsweetened cocoa powder
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Como fazer Diabetic Chocolate And Peanut Butter Truffles
- In a medium bowl, beat together 8 ounces of cream cheese and 1/2 cup of peanut butter until smooth and creamy.
- Add 2 tablespoons of Splenda and 1/2 teaspoon of unsweetened cocoa powder. Beat until well combined.
- Cover the bowl and refrigerate for at least 20 minutes, or until the mixture is firm enough to roll into balls.
- Once firm, roll the mixture into 1-inch marble-sized balls.
- Place the truffle balls on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- In a medium zip-top bag, combine the remaining 2 tablespoons of Splenda and 1/2 teaspoon of unsweetened cocoa powder.
- Add a few truffle balls to the bag at a time. Seal the bag and shake gently until the truffles are evenly coated.
- Store the truffles in an airtight container in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
6g
Fat
255g
Carbs
3g
