Desserts

Chocolate Strawberry Oreo Truffles

7

Oreo truffles made with strawberry cream cheese.

24
For the truffles

1 package (1lb 4oz.) Double Stuf Oreos
1 container (8 oz.) strawberry flavored cream cheese

For the topping and decorations

1 bag (12 oz.) Wilton's dark chocolate candy melt
1/2 cup red, white, and blue sprinkles

Also needed

24 lollipop sticks
For the truffles Crush Oreo cookies in a food processor until they are a dirt like consistency. In a stand mixer or with a hand mixer, mix the cream cheese until softened. Then add the crushed Oreos a little at a time until well incorporated and the mixture becomes a dough like consistency. Roll Oreo mixture into 1 inch balls and place in airtight container lined with wax paper. Place the container in the freezer for at least 1 hour to set. For the topping and decorations After the balls are set, place candy melt in a glass container and melt in the microwave as per directions on package (30 second intervals , stirring in between). Remove Oreo balls from the freezer. Dip the tip of each lollipop stick in the candy melt and insert sticks into each ball. When the candy melt has hardened, pick up by the stick and dip the Oreo balls into candy coating until all covered. Once covered, remove and softly tap and rotate until excess candy melt falls off. Don't tap too hard or the Oreo ball will fall off, too. Then place pops on wax paper, stick facing upwards. Add sprinkles before the candy melt hardens. Once the candy melt has hardened you are free to eat one! Do try to place the rest in an airtight container and store in the fridge for your party. These truffles can be made ahead of time and refrigerated for 3-4 days.
Nutritions

Calories
182

Sodium
196mg
8% DV

Fat
8g
12% DV

Protein
4g
8% DV

Carbs
22g
7% DV

Fiber
0.9g
3% DV

Marinated Taro Root

2089

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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