Tuesday, February 3, 2009

Cranberry Walnut Truffles

If you've spent any time with me in my virtual kitchen, you already know what fun I have creating a new recipe, which uses ingredients that I have on hand. If you love really dark chocolate and surprises, try these low-sugar, low-fat, antioxidant-rich truffles.

Cranberry Walnut Truffles
Makes 16-18

3/4 cup fresh cranberries, washed and sorted
4 ounces low-fat cream cheese, softened
1/2 cup confectioner's sugar (add 1-2 tablespoons more for a slightly sweeter truffle)
1/2 cup cocoa
1/2 cup walnuts, grated fine

Place cranberries in a metal steamer and covered saucepan over high heat, about three minutes, until berries 'explode' and become very soft. Yield is approximately 1/4 cup. (VOE - turn off heat before opening pan to avoid additional explosions :)

Combine cream cheese, confectioner's sugar and cocoa thoroughly, and then stir in cranberries. Refrigerate 7-10 minutes, until slightly hardened. Pour walnuts into shallow pie or quiche pan, and line storage container with foil or waxed paper.

Remove truffle mixture from refrigerator and roll into balls with your fingers, approximately the size of a walnut. After you create each ball, roll it in crushed walnuts and place in container. (VOE - making truffles is messy business, but so worth the results) Do not stack truffles.

Return truffles to refrigerator for at least 1/2 hour before serving, perhaps with a glass of semi-sweet red wine or sherry. Keep refrigerated until they're gone. ENJOY!

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