Friday, 26 April 2013

Toasted Coconut Truffles Recipe

Toasted Coconut Truffles Recipe

    4 glasses (24 ounces) semisweet candy chips
    1 package (8 ounces) Philadelphia® Lotion Dairy products, melted and cubed
    3/4 cup sugary compacted milk
    3 tsp vanilla flavor extract
    2 tsp water
    1 lb white sweets covering, coarsely chopped
    2 tbsps flaked grape, perfectly sliced and toasted


    In a microwave-safe dish, liquefy candy chips; mix until sleek. Add the cream cheese, dairy products, vanilla flavor and water; beat with a hand mixing machine until combined. Protect and chill until easy to handle, about 1-1/2 time.
    Shape into 1-in. paintballs and position on wax paper-lined cooking linens. Generally cover and chill for 1-2 time or until company.
    In a microwave, liquefy sweets covering, mix until sleek. Dip paintballs in coating; allow excess to drop off. Placed on wax paper-lined cooking linens. Spread with grape. Refrigerate until company, about 15 minutes. Store in the fridge in an air-tight container. Yield: about 5-1/2 dozen.

Nutritional Facts 1 providing (2 each) is equal to 220 calories, 13 g fat (9 g soaked fat), 10 mg cholesterol, 32 mg salt, 27 g carbohydrates, 1 g roughage, 2 g protein

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