Best Diabetic Chocolate And Peanut Butter Truffles Recipes

DIABETIC CHOCOLATE AND PEANUT BUTTER TRUFFLES

Steps:

• 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.
• Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.
• Mix remaining cocoa and Splenda in a zip-top bag.
• 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.

CHOCOLATE PEANUT BUTTER TRUFFLES

Steps:

• To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

DIABETIC PEANUT BUTTER CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F
• Place butter, splenda, brown sugar and vanilla in a medium mixing bowl.
• Mix on medium speed until well blended.
• Add eggs, one at a time, mixing well after each addition.
• Add flour, baking soda and salt. Mix well.
• Add peanut butter and chocolate. Mix until blended.
• Roll cookie dough into 48 balls (1 tbsp dough per ball). Place balls on an ungreased cookie sheet.
• Dip a fork in water and press a criss-cross pattern into the top of each cookie.
• Bake for 10 - 15 minutes.