Ingredients
- ngredients
- Cream cheese, 2 (8 oz) blocks
- Unsalted butter, 2 sticks or 1 cup
- Splenda, 1 cup
- Nuts of your choice (I used 1/2 cup of pistachios)
Preparation
Step 1
1.Make sure the cream cheese and butter are at room temperature. This will make it easier to mix. With an electric mixer, blend the cream cheese and butter well. Add the Splenda and mix some more.
2.For the nuts, I chose to incorporate them into the mixture rather than cover the balls. I only had ½ cup of pistachios that I crumbled and crushed into smaller bits, not powdery though. I gently folded the nuts into the mixture.
3.Refrigerate for at least an hour.
4.Scoop the mixture onto a cookie sheet lined with cling wrap or parchment paper. I used my small ice cream scooper which can hold 1 tablespoon + 1 teaspoon. Then I stuck toothpicks into the little balls before putting the cookie sheet into the freezer. You can certainly roll after scooping, but I didn't want to deal with the mess. I made about 30 balls with this batch.
5.After freezing, transfer the cream cheese balls into a covered container and keep in the freezer.