LEMON TRUFFLES

Ingredients:

• 1 package (8 oz) reduced-fat cream cheese, softened
• 1 1/2 cups powdered sugar
• Zest of 2 lemons
• 3 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups crushed graham crackers (you can use a food processor to crush them finely)
• 1 cup white chocolate chips, melted
• 1 tablespoon coconut oil
• Optional: Lemon zest or sprinkles for garnish

Instructions:

1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese. Mix until well combined.
3. Fold in the crushed graham crackers until evenly distributed throughout the mixture.
4. Use your hands to roll the mixture into small truffle-sized balls and place them on a lined baking sheet.
5. In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 30-second intervals, stirring between each interval until smooth.
6. Dip each truffle into the melted white chocolate, ensuring it is evenly coated. Place the coated truffles back on the lined baking sheet.
7. Optional: Garnish each truffle with a sprinkle of lemon zest or your choice of sprinkles while the chocolate is still wet.
8. Place the baking sheet in the refrigerator to allow the chocolate to set, usually for about 30 minutes to 1 hour.
9. Once the truffles are set, transfer them to an airtight container and store in the refrigerator until ready to serve.