2 tbsp. butter
1 tbsp. heavy cream
1 tbsp. unsweetened cocoa powder
1/4 cup ricotta cheese
1/2 tsp. vanilla extract
2 tbsp. Splenda (sugar substitute)
1/2 tsp. sugar-free liquid sweetener (any brand)
1 tbsp. sugar-free instant chocolate pudding mix
1/4 cup chopped nuts
For Rolling Truffles In:
Melt butter and heat heavy cream in small saucepan. Add cocoa and ricotta cheese and stir until creamy. Remove from heat and let cool a bit. Add vanilla, both sweeteners, pudding mix, nuts, stirring until thoroughly mixed. Let cool until a little firm. Scoop by rounded teaspoons onto chilled plate. Refrigerate one hour until firm. You can roll the truffles in ground nuts, flaked coconut, or unsweetened cocoa before refrigerating.
Makes about 25 truffles.
Submitted By: Pat Wynn
Date: June 11, 2004