Strawberry Truffles

1. 1

   Beat the cream cheese, sugar and grated ginger until smooth. Add the white chocolate and mix well. Chill at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes.

2. 2

   Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a small amount crystallized ginger into each strawberry. Shape the cream cheese mixture around each fruit.

3. 3

   Coat one end in coconut and the other end in pistachio nuts(or other nuts). Place the truffles in candy cups. Chill until serving time. Enjoy!

4. 4

   Note: To toast coconut, heat in a dry skillet over medium heat until it starts to brown. Stir occasionally. Be careful not to burn.

* Per serving · 4 servings · Values may vary.