Recipe: Diabetic Chocolate and Peanut Butter Truffles (using Splenda)

DIABETIC CHOCOLATE AND PEANUT BUTTER TRUFFLES

1 (8 ounce) package cream cheese, softened
2 teaspoons peanut butter
1/4 cup Splenda granular, divided use
1 1/2 tablespoons water
1 1/2 teaspoons unsweetened cocoa powder, divided use


Beat peanut butter into cream cheese with 4 tablespoons of the Splenda, the 1 1/2 tablespoons water 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 powder 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.

Adapted from source: Redneck Epicurean