SPA TRUFFLES

Courtesy of the Red Door Lifestyle Spa
and Hyatt Regency Bonaventure Executive Chef Bob Axenfeld


INGREDIENTS
     
1 tsp Vanilla Extract     
8 oz Cream Cheeese, low fat     
½ cup Powdered Sugar, sifted     
2 tbl Pecan pieces, toasted     
¼ cup Dried Cherries, whole     
2 tsp Orange zest     
¼ cup Bittersweet mini choc chips     
     
Coating:
     
¼ cup Cocoa or¼ cup Pecans, toasted chopped small.     
                         
Preparation:
                    
•     Place Cream Cheese in a bowl & allow to soften. Add Vanilla extract.
•     Add Powdered Sugar to Cream Cheese & mix until well blended.
•     Mix in Pecans, Dried Cherries, Orange zest & Chocolate Chips.
•     Refrigerate mixture until firm.
•     When firm roll into small balls & roll into either Cocoa or chopped.
•     Pecans to coat outside of each truffle.
•     Wrap tight with plastic wrap & store in the refrigerator.