Description
Delightful cream cheese and Greek yogurt truffles bursting with vibrant orange zest, wrapped in a silky white chocolate shell.
Ingredients
Scale
- 4 oz Philadelphia 1⁄3 Less Fat cream cheese, softened
- 3⁄4 cup Fage 0% Greek yogurt, strained overnight
- 2 tbsp Wholesome powdered allulose
- 1 tsp alcohol-free sugar-free orange extract
- 2 tsp fresh orange zest, finely minced
- 1/2 tsp pure vanilla powder
- 3/4 tsp Knox gelatin, bloomed in 1 tbsp cold water
- Pinch of fine sea salt
- 1/2 cup Lily’s white chocolate chips
- 1 tsp refined coconut oil
- 1–2 drops oil-soluble natural orange food coloring
- 2 tbsp Lily’s white chocolate chips, melted
- 16 small fresh orange zest curls for garnish
Instructions
- Bloom the Knox gelatin in 1 tablespoon of cold water for 5 minutes.
- Beat the cream cheese until smooth, then add strained yogurt, allulose, orange extract, orange zest, vanilla powder, and salt.
- Mix until creamy and uniform in texture.
- Stir in 2 tablespoons of the filling into the bloomed gelatin.
- Divide the mixture into silicone molds and freeze for 60-75 minutes.
- Melt the white chocolate chips and coconut oil until smooth.
- Unmold the frozen truffles and dip in the melted chocolate.
- Drizzle with melted chocolate and refrigerate for 45-60 minutes to set.
- Garnish with fresh orange zest curls before serving.
Notes
These truffles can be made a day ahead for enhanced flavor. Store in the fridge for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 truffle
- Calories: 60
- Sugar: 0g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg