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Ingredients
| cream cheese: 8 oz |
| water: 1 1/2 Tbl |
| peanut butter: 2 tsp |
| Splenda: 1/4 cup |
| unsweetened cocoa powder (sifted): 1 1/2 tsp |
Diabetic Chocolate and Peanut Butter Truffles
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
1 serving(s)
Tags
- Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes.
- Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.
- Mix remaining cocoa and Splenda in a zip-top bag.
- Place a few truffle balls at a time in the bag and shake to coat. Store in the refrigerator or a cool place in an air-tight container.