Fruit Truffles-Low-Cal
Yield
10 servingsPrep
15 minCook
0 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bananas
|
|
| ½ | medium |
oranges
juice only |
*
|
| 1 | x |
oranges
grated rind only |
*
|
| 1 ¼ | cups |
almonds
ground |
|
| ¼ | cup |
almonds
blanched |
*
|
| 1 ¼ | tablespoons |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
bananas
|
|
| 0.5 | medium |
oranges
juice only |
*
|
| 1 | x |
oranges
grated rind only |
*
|
| 296 | ml |
almonds
ground |
|
| 59 | ml |
almonds
blanched |
*
|
| 19 | ml |
cocoa powder
|
|
Directions
Chop the bananas into a large bowl and using a potato masher, mash them until they are smooth.
Mix in the orange juice and rind. Stir in the ground almonds, mixing well to blend evenly.
Place the mixture in a refrigerator and chill for approximately 30 minutes.
Using a sharp knife, finely chop the blanched almonds into small pieces.
Mix the chopped almonds into the cocoa powder, and place on a flat plate.
Remove the banana mixture from the refrigerator, and divide into 10 portions.
Roll each portion into a small ball, using lightly floured hands.
Roll each ball into the cocoa and almond mixture, rolling each one evenly to give a good coating.
Press gently before placing into a small paper cases, and chilling once again.
