Diabetic Chocolate and Peanut Butter Truffles

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READY IN: 1hr 20mins
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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