Food recipes
Low Calorie Peanut Butter Truffles
Low Calorie Peanut Butter Truffles Ingredients: peanut butter, smooth style, without salt pretzels, soft, unsalted spartan, real semi-sweet chocolate baking chips, Directions: Note: creamy peanut butter can be substit...
Low Calorie Peanut Butter Truffles
Ingredients:
peanut butter, smooth style, without salt
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
Directions:
Note: creamy peanut butter can be substituted, but you may want to up the amount of pretzels you use by 1/8-1/4 of a cup.
Combine peanut butter and pretzels in a small bowl.
Chill in the freezer until firm, about 15 minutes.
Roll the peanut butter mixture into 20 balls (about 1 teaspoonful each).
Place on a baking sheet lined with parchment or waxed paper and freeze until very firm, about 1 hour.
Roll the frozen balls in melted chocolate.
Refrigerate until the chocolate is set, about 30 minutes.
Makes 20 truffles.
Per truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium
Just a note: this recipe isnt very sweet, but was sweet enough to satisfy our familys sweet tooth.
This recipe was adapted from Eating Well magazine.
Ingredients:
peanut butter, smooth style, without salt
pretzels, soft, unsalted
spartan, real semi-sweet chocolate baking chips,
Directions:
Note: creamy peanut butter can be substituted, but you may want to up the amount of pretzels you use by 1/8-1/4 of a cup.
Combine peanut butter and pretzels in a small bowl.
Chill in the freezer until firm, about 15 minutes.
Roll the peanut butter mixture into 20 balls (about 1 teaspoonful each).
Place on a baking sheet lined with parchment or waxed paper and freeze until very firm, about 1 hour.
Roll the frozen balls in melted chocolate.
Refrigerate until the chocolate is set, about 30 minutes.
Makes 20 truffles.
Per truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium
Just a note: this recipe isnt very sweet, but was sweet enough to satisfy our familys sweet tooth.
This recipe was adapted from Eating Well magazine.