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Raspberry Lemon Truffle

Nutrition Facts Canadian

1 truffle 46g Total Servings: 17

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

140

Fat / Lipides

7 g

10%

Saturated / Saturé

4 g

20%

+ Trans / Trans

Cholesterol / Cholestérol

5mg

Sodium / Sodium

60mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

15g

Protein / Protéines

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 truffle 46g Total Servings: 17

Amount Per Serving

Calories

140

Calories from Fat

% Daily Value ^*

Total Fat

7 g

10%

Saturated Fat

4 g

20%

+ Trans

Cholesterol

5mg

Sodium

60mg

Total Carbohydrates

Fiber

Sugars

15g

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 2%	•	Iron 0%
Thiamine 0%	•	Riboflavin 2%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

40 mins

Cook time

5 mins

Total time

295 mins

Ingredients

1 package Kinnikinnick Vanilla Wafers (180 g)

4 oz cream cheese - softened (125 g)

¼ cup raspberry puree - seedless (65 g)

½ lemon - juiced/zested (22 g + 7 g)

17 raspberries - fresh (102 g)

2 tbsp shortening (26 g)

9 oz white chocolate - chopped (265 g)

Directions

Raspberry Lemon Truffle Filling

In a food processor, finely grind Kinnikinnick Vanilla Wafers.
In a medium bowl, mix cream cheese until smooth (approx. 5 - 7 minutes).
Add ground vanilla wafers, raspberry puree, lemon juice and zest to cream cheese. Mix until combined and texture is soft.
Divide filling into 17 portions.
Flatten each portion into a disc and place a raspberry in the middle.
Pull the filling up around the raspberry to completely cover. Form into a ball (careful not to squish raspberry). Repeat with remainder.
Let Raspberry Lemon Truffles set in refrigerator for 4 hours or overnight.

Coating

Place a medium pot ½ filled with water on stove top and bring to a boil.
Turn down heat to simmer. Place a heat proof bowl on top.
Add chopped chocolate and shortening to bowl and stir until melted.
Remove from heat and let chocolate cool slightly.
Pull Raspberry Truffle Filling out of refrigerator 10 minutes prior to dipping in chocolate (this will help prevent the chocolate from cracking).

Assembly

Line a baking tray with parchment. Set aside.
Using a fork, dip truffles in melted chocolate. Allow excess chocolate to drip off prior to placing on parchment lined baking tray.
Let Raspberry Lemon Truffles set in the refrigerator for 30 minutes or overnight.

Yields 17 Truffles

Tips & Variations

Storage suggestion: Raspberry Lemon Truffles can be stored in the refrigerator until ready to use for up to 1 week.
Ingredient substitution: A seedless raspberry jam or preserve can be used in place of the raspberry puree.