Diabetic Chocolate And Peanut Butter Truffles

1. 1

   Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes.

2. 2

   Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.

3. 3

   Mix remaining cocoa and Splenda in a zip-top bag.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.