• Cooking Time:
  • Servings: 16
  • Preparation Time:



  • 8 ounces semisweet chocolate squares
  • 1/2 cup reduced-fat peanut butter
  • 8 ounces fat free whipped topping


  • Microwave chocolate squares in large microwaveable bowl on HIGH for 2 minutes or until chocolate is almost melted, stirring every 30 seconds. Stir until chocolate is completely melted.
  • Add peanut butter; stir until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours.
  • Scoop truffle mixture with melon baller or teaspoon, then roll into 1-inch balls. Roll in suggested coatings. Store in tightly covered container in refrigerator.
  • Suggested coatings: Powdered sugar, unsweetened cocoa, finely chopped nuts,
  • multi-colored sprinkles, shredded coconut,
  • finely crushed cookies or graham cracker crumbs
  • Nutrition Information per 3 Truffles:
  • 142 Cal., 7 g. fat, 1 g. fiber

Categories: Candy  Truffle 

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