Pumpkin Truffles - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sally Quinn
Oh my gourd.
Ingredients
- 2 oz. full-fat cream cheese, softened to room temperature
- 2 tbsp. confectioners' sugar
- 1/3 c. pumpkin puree
- 1 3/4 c. graham cracker crumbs
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
- 4 oz. white chocolate, coarsely chopped
Instructions
- With a handheld or stand mixer fitted with a paddle attachment, beat cream cheese and sugar together in a large bowl until creamy - about 2 minutes. Add pumpkin and beat on high until combined. Add graham cracker crumbs, pumpkin pie spice, cinnamon, and melted chocolate. Beat on medium speed for 2 minutes until everything is combined. Cover tightly and refrigerate for 1 hour or up to 24 hours. Chilling is mandatory.
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Begin rolling chilled mixture into balls (about 1 teaspoon per ball) and place balls on baking sheets. Chill balls in refrigerator for 30 minutes or up to 24 hours.
- Begin melting chocolate when balls are just about finished chilling. You can melt chocolate in a double boiler or the microwave. If using the microwave: place chocolate in a medium heat-proof bowl. Melt in 30 second increments in microwave, stirring after each increment until completely melted and smooth. Let warm chocolate sit for 5 minutes to slightly cool before dipping.
- Remove balls from refrigerator and dip them in chocolate. Place balls back onto baking sheet after you dip each one. Top dipped truffles with a sprinkle of graham cracker crumbs, if desired. Allow chocolate to completely set in refrigerator.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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