- 1 package (8 ounces) reduced-fat cream cheese
- Sugar substitute equivalent to 1/3 cup sugar
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1 cup flaked coconut
- 1 ounce unsweetened chocolate, grated
- In a small bowl, beat the cream cheese, sugar substitute, sugar and vanilla until smooth. Stir in coconut. Refrigerate for 30 minutes or until easy to handle.
- Shape into 1-in. balls; roll in grated chocolate. Refrigerate for at least 1 hour. Store in an airtight container in the refrigerator. Yield: 1-1/2 dozen.
Originally published as Cream Cheese Bonbons in Light & Tasty December/January 2005, p22
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cream Cheese Bonbons
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Reviewed Mar. 13, 2010
"This recipe is so easy to make and so tasty."
Reviewed Jan. 7, 2010
"Awesome! the best I ahve ever tasted"
Reviewed Dec. 20, 2009
"can I just say awesome! Loved it and will make it again."