Almond Crusted Chevre and Grape Truffles - PCOS-Friendly Recipe

Almond Crusted Chevre and Grape Truffles
Servings: 13
Lunch

This Almond Crusted Chevre and Grape Truffles is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Almond Board of California A savory-sweet appetizer that looks like a candy truffle is really a juicy grape in a goat cheese coating, rolled in toasted almonds and chives.

Ingredients

  • 4 ounces chevre, crumbled
  • 2 ounces cream cheese, softened
  • 2 tablespoons port wine
  • Salt and pepper to taste
  • 13 grapes
  • 1/2 cup whole almonds
  • 1/4 cup thinly sliced chives

Instructions

  1. In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes.
  2. Toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. Lay out on a large cutting board to cool. Using a chef's knife, finely chop the almonds. Alternately, if you prefer to have ground almonds, chop in a food processor or grinder.
  3. Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles.
  4. Spread almonds onto plate and mix in the chives. Roll each truffle ball in almonds and coat evenly.
  5. Refrigerate, covered until serving.

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Frequently Asked Questions

Yes, this Almond Crusted Chevre and Grape Truffles recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 13 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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