Ingredients
• 8 oz full-fat cream cheese, softened
• ½ cup powdered sugar (or powdered erythritol for keto)
• 1 tsp vanilla extract
• ¼ cup freeze-dried raspberries, finely crushed (plus extra for rolling or topping)
• 6 oz white chocolate, chopped (sugar-free if desired—e.g., Lily’s or ChocZero)
• 1 tsp coconut oil (optional, for smoother dipping)
Instructions
- In a bowl, beat cream cheese, powdered sugar, and vanilla until ultra-smooth (~2 mins). Fold in crushed raspberries.
- Chill mixture 30 mins (or freeze 15) until firm enough to roll.
- Scoop 1-tbsp portions; roll into smooth balls. Place on parchment-lined tray. Freeze 20 mins.
- Melt white chocolate + coconut oil (if using) in 30-sec microwave bursts, stirring until smooth.
- Dip each ball using a fork or toothpick: swirl in chocolate, tap off excess, return to tray. Immediately sprinkle with extra raspberry dust.
- Chill 15 mins to set. Store refrigerated in an airtight container for up to 5 days (or freeze for longer storage).
PREP TIME & NUTRITION :
Prep Time: 20 mins (+ 50 mins chill/freeze), Total Time: 1 hr 10 mins, Yield: 18 balls
Calories: 85, Net Carbs: 7g, Fats: 6g, Protein: 1g
(Keto version: Sugar-free white chocolate + erythritol = ~2g net carbs/ball)