Low Calorie Peanut Butter Truffles

Note: creamy peanut butter can be substituted, but you may want to up the amount of pretzels you use by 1/8-1/4 of a cup.

Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoonful each). Place on a baking sheet lined with parchment or waxed paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Makes 20 truffles.

Per truffle: 64 calories; 4 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 2 g protein; 1 g fiber; 53 mg sodium; 65 mg potassium

Just a note: this recipe isn’t very sweet, but was sweet enough to satisfy our family’s sweet tooth. This recipe was adapted from Eating Well magazine.