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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.
