Homemade Lemon Truffles

Ingredients:

• 1 cup reduced-fat cream cheese, softened
• 2 tablespoons powdered sugar substitute (such as Swerve Confectioners)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract
• 2 cups vanilla wafer crumbs (crushed reduced-fat vanilla wafers)
• 1/2 cup unsweetened shredded coconut (optional, for coating)

Instructions:

1. In a mixing bowl, beat together the softened reduced-fat cream cheese, powdered sugar substitute, lemon zest, fresh lemon juice, and vanilla extract until smooth and well combined.
2. Gradually fold in the vanilla wafer crumbs until the mixture is evenly blended.
3. Chill the mixture in the refrigerator for at least 30 minutes to make it easier to handle.
4. Once chilled, use your hands to shape the mixture into small truffle-sized balls.
5. If desired, roll the truffles in unsweetened shredded coconut for an extra layer of flavor and texture.
6. Place the truffles on a parchment-lined tray and refrigerate for an additional 30 minutes to firm up.
7. Serve chilled and enjoy!

W-W Points (Approximate per Serving):

The points can vary based on ingredients and portion sizes. For a typical serving size (1 truffle), it’s 2-W-W points,