CHOCOLATE-MINT CHEESE BALL
Just in time for the Holiday dessert tables that are everywhere you go. You can’t escape this time of year – the buffets, the lunch rooms, the office parties, and hundred and one other occasions to eat…each filled with stuff we shouldn’t have.
This one everybody will love – whether they like to eat low-sugar or not! Most bigger grocery stores carry the sugar free star-light peppermints, or you can order from an on-line candy store. One of my favorites is Perfectly Sweet. Or there is Candy.com, but they sell in bulk. I don’t know…you might want 425 star-light mints. Who am I to judge?!
I serve it with the Murray’s Double Chocolate Cookies – or graham crackers – or off of a spoon…
One 8-ounce pkg. reduced-fat cream cheese
1/3 cup Splenda
1/4 teaspoon vanilla
One 4 ounce package sugar-free peppermint candies
1/4 cup Hersey’s sugar free chocolate chips or other sugar free chocolate, finely chopped
In a medium bowl combine the cream cheese, Splenda, vanilla, 3 tablespoons finely crushed candies, and chocolate. Place in a small plastic wrap-lined bowl and chill 4 hours or overnight. Unmold cheese ball and place on a pretty plate. Gently press 1/3 cup coarsely crushed peppermint candies onto the surface.
The candies tend to get “wet” if left in the fridge too long. I would press them onto the surface just before serving.
Makes ten servings, 2 tablespoons each.
Per Serving: 118 Cal; 3 g Protein; 6 g Tot Fat; 4 g Carb; 0 g Fiber; 0 g Sugar