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
cream cheese Philadelphia
- ¼ c Paula Deen blueberry preserves
- 9 oz (about 1.5 c) white chocolate morsels
Mix cake scraps,
cream cheese, and blueberry preserves by hand in a medium mixing bowl. Do not over beat. Philadelphia
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!
These look delicious!ReplyDelete
They are. You have got to try them!ReplyDelete