LEMON TRUFFLES
Ingredients:
- 1 cup reduced-fat cream cheese, softened
- 2 tablespoons powdered sugar substitute (such as Swerve Confectioners)
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 2 cups vanilla wafer crumbs (crushed reduced-fat vanilla wafers)
- 1/2 cup unsweetened shredded coconut (optional, for coating)
Instructions:
- In a mixing bowl, beat together the softened reduced-fat cream cheese, powdered sugar substitute, lemon zest, fresh lemon juice, and vanilla extract until smooth and well combined.
- Gradually fold in the vanilla wafer crumbs until the mixture is evenly blended.
- Chill the mixture in the refrigerator for at least 30 minutes to make it easier to handle.
- Once chilled, use your hands to shape the mixture into small truffle-sized balls.
- If desired, roll the truffles in unsweetened shredded coconut for an extra layer of flavor and texture.
- Place the truffles on a parchment-lined tray and refrigerate for an additional 30 minutes to firm up.
- Serve chilled and enjoy!
WW Points (Approximate per Serving):
The points can vary based on ingredients and portion sizes. For a typical serving size (1 truffle), it’s 2-WW points,
