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Lemon Blueberry Truffles

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Course Desserts
Recipe Theme March: Lemons
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 Box shredded Mozzarella cheese
  • 1/4 Cup of cooked butternut squash
  • 3 Tablespoons almond extract
  • 8 Tablespoons Butter
  • 1/4 Cup Ricotta cheese 6 eggs
Course Desserts
Recipe Theme March: Lemons
Co-op Pioneer EC
Servings
people
Ingredients
  • 1 Box shredded Mozzarella cheese
  • 1/4 Cup of cooked butternut squash
  • 3 Tablespoons almond extract
  • 8 Tablespoons Butter
  • 1/4 Cup Ricotta cheese 6 eggs
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. Pour Dry Cake Mix into a large bowl
  3. 2
  4. Melt Butter in microwave 3
  5. Add melted butter, lemon juice and sugar
  6. 4
  7. Stir ingredients until the dough holds together
  8. 5
  9. Shape into 1-1/4 Balls
  10. 6
  11. Roll truffles in granulated sugar ( about 1/2 cup) 6
  12. Chill in refrigerator for about an hour
Recipe Notes

This has to be my favorite "cake mix hack"! This recipe can be made in a matter of minutes. The original recipe called for 1 tablespoon of lemon juice . I thought the 3 tablespoons gave it quite a kick. I have used 3 tablespoons of blueberry jam/jelly/preserves in place of the freeze dried blueberries. You can also roll the truffles in powdered sugar-versus the granulated sugar. I used a 1-1/4 mini meatball/melon ball maker and I was able to get 23 uniformed truffles. This is such a versatile recipe. You can also dip in white chocolate for a decadent treat. I love this truffle with coffee!

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