Almond fudge
truffles
MAKES 24
SERVINGS
1/2 Cup + 2 tablespoons unsweetened cocoa powder
1 Cup caster sugar
1/2 cup Philly Lite (at room temperature)
1/2 teaspoon almond extract
1. Reserve the 2 tablespoons of the cocoa powder on a sheet of wax paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend the 1/2 cup cup of cocoa powder, the caster sugar, the philly lite and almond extract.
2. Drop the cream cheese mixture by rounded teaspoons into the reserved cocoa powder, making 24 truffles; roll into balls and refridgerate until firm (2-3 hours)
Per truffle-45 calories, 1 g saturated fat, 1 POINT.
I put mine in the freezer to keep them nice and hard.
1 Cup caster sugar
1/2 cup Philly Lite (at room temperature)
1/2 teaspoon almond extract
1. Reserve the 2 tablespoons of the cocoa powder on a sheet of wax paper. In a food processor or in a medium bowl, with an electric mixer on high speed, blend the 1/2 cup cup of cocoa powder, the caster sugar, the philly lite and almond extract.
2. Drop the cream cheese mixture by rounded teaspoons into the reserved cocoa powder, making 24 truffles; roll into balls and refridgerate until firm (2-3 hours)
Per truffle-45 calories, 1 g saturated fat, 1 POINT.
I put mine in the freezer to keep them nice and hard.
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