Comparison Of Peanut Butter And Pretzel Truffle

Improved Essays

Peanut Butter and Pretzel Truffles


1/2 cup natural peanut butter

1/4 cup chopped & salted pretzels

1/2 cup melted milk chocolate chips


Mix peanut butter and pretzels.

Refrigerate for 15 minutes or until hardened. Roll the mixture into 25 balls.

Put on a sheet lined with wax paper and refrigerate until firm. Roll the solidified balls into molten chocolate.

Refrigerate until the chocolate is hardened.


Low Carb Almond Cookies


3 egg whites

1/8 tsp salt

1 cup sugar

1 tsp vanilla extract

1/2 cup chopped & toasted whole almonds

1 cooking spray


Spray nonstick cooking spray on 2 baking sheets and preheat oven to 250 F.

Beat egg whites until soft peaks form. Add salt.

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sugar-free vanilla pudding

8oz. carton Fat free Cool Whip


Organize cake blocks on the base of a 9x13 container.

Break down jello in bubbling water then stir in cold water.

Pour Jell-O over the cake.

Organize peaches over Jell-O.

Combine milk and pudding & spread over peaches.

Top up with Cool Whip.

Refrigerate for 3 hours before cutting.

Raspberry White Chocolate Dreamsicle


1 pkg sugar free raspberry Jell-O

1 pkg sugar free/fat free white chocolate pudding mix

8 oz container fat free Cool Whip


Breakdown Jell-O in boiling water and add a cup of cold water.

Let it stand 5 minutes.

Add pudding to Jell-O mixture using a mixer and fold Cool Whip.

Refrigerate. That's it!

Honey Walnut Spread


8 oz Walnuts

3/4 cup Agave syrup

3/4 cup dried pears cut into 4" dice

1 tsp ground coriander

2 Tbs finely grated orange zest

1 Tbs orange juice

1 tsp lemon juice

1/8 tsp coarse salt

12 slices of French Bagette bread, cut on the diagonal, about 1/2" thick (whole wheat English muffins or bagels)

1/2 cup Reduced fat cream cheese


Preheat the broiler

Coarsely chop half of the walnuts, and finely chop the remaining
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Pumpkin Pie Custard


15 oz pure pumpkin

½ cup milk ( I used 1%)

4 beaten eggs

½ teaspoon salt

2 teaspoons vanilla extract

2 teaspoons pumpkin spice

1 teaspoon vanilla liquid stevia


Preheat oven to 350F.

Spray 6 custard cups with nonstick cooking spray.

In a large bowl mix pumpkin, milk, eggs, spices and stevia.

Pour uniformly into ramekins.

Bake for 40 minutes.

Cool & Serve



1/2 cup heavy cream

1/2 cup water

1/8 teaspoon salt

1/4 cup granulated Splenda or equivalent liquid Splenda

1 drop yellow food color, optional

1 teaspoon xanthan gum

1 egg yolk

1 teaspoon butter

1/2 teaspoon vanilla


In a medium microwaveable dish, whisk together the cream, water, salt, sweetener and yellow coloring.

Slowly put the xanthan gum over the surface and briskly beat it

Keep doing it until all of the xanthan gum is mixed in.

Add in the egg yolk and beat.

Microwave on HIGH 2-3 minutes, until thick. Stir occasionally.

Mix in the butter and vanilla.

Divide into 2 dessert dishes;




4 egg whites

2 teaspoons vanilla

1/4 teaspoon salt

18 teaspoons spoonable Stevia

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