Monday, May 23, 2011

Blueberries and Cream Bon-bons

How to Make Blueberries and Cream Bon-bons

These bon-bons are just oozing with southern charm. You can make them whenever you have left over cake scraps and freeze them for later. These bon-bons are perfect to toss in a pretty coffee table dish whenever guests give you little warning of their arrival or to present in mini baking cups at a bridal brunch.

You will need:

  • 2 c. white cake scraps
  • ¼ c. low fat Philadelphia cream cheese
  • ¼ c Paula Deen blueberry preserves
  • 9 oz (about 1.5 c) white chocolate morsels

Mix cake scraps, Philadelphia cream cheese, and blueberry preserves by hand in a medium mixing bowl. Do not over beat.

Dollop spoonfuls of dough to roll into balls on a cookie sheet covered in wax paper. *Note: each ball should be about an inch in diameter or a little smaller than a ping pong ball. Refrigerate for 15 minutes for dough to become firm enough to shape into balls.

Remove from refrigerator and roll into balls.

Freeze for 20-30 minutes. 

In a small sauce pan melt white chocolate morsels on medium. *Note: if too thick add shortening a tsp. at a time.

Remove dough balls from the freezer and dip in melted chocolate fully coating each and scraping off any excess. Place each ball back on the sheet of wax paper. Place in a sealed freezer-safe container after cooling.

 Return the batch to the freezer until serving.  

Yields approx. 20 bon-bons, feel free to double or triple the recipe according to your needs.

Place in mouth. Smile. Enjoy!