Methods Of A Peanut Butter And Pretzel Truffles

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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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Chocolate Mint Mousse


1 1/2 cups Whipping Cream

3 scoops Whey Protein (chocolate)

½ tsp Mint Extract


Beat the cream until it begins to thicken.

Add the whey powder gradually till it is mixed in.

Likewise include the mint extract.

Isolate into portions and place in the freezer.

Raspberry Peach Delight

Ingredients 1 prepared 8-inch angel food cake(sugar free), cut into 1-inch cubes

.3 oz pkg of sugar-free raspberry Jell-O

1 cup boiling water

1 cup cold water

16oz can light peach slices

3 cups fat free milk

1.5oz pkg. 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
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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 half.

Place all of the nuts in a large bowl and add the agave syrup, dried pears, and spices, orange juice and zest as well as the lemon juice and

salt. Beat till completely mixed. Set aside.

Place the cut slices of bread on a baking sheet and top each one with reduced fat cream cheese.

Broil till the cheese has warmed and softened. Remove and top each one with a spoonful of the Agave Syrup Walnut Spread. Serve immediately.


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

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