Wednesday, July 29, 2009


1 pkg (18-oz) chocolate sandwich cookies with white filling, finely crushed
1 pkg (8-oz) cream cheese, softened
1 lb white baking chocolate, melted

In a large mixing bowl, combine the crushed cookies with cream cheese. Beat with an electric mixer on low speed until well blended. Form into 1-inch balls. Dip balls in the white chocolate; place on a baking sheet covered with waxed paper. Refrigerate for 1 hour or until firm. To store, cover and refrigerate.

Yield: 50 truffles. Per truffle: 115 calories, 13 g carbs, 2 g protein, 7 g fat (3 saturated)

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