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White Chocolate-Raspberry Cookie Balls
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White Chocolate-Raspberry Cookie Balls

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
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12 servings
Original recipe yields 12 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8.6 oz.) BAKER'S White Chocolate Cookie Ball Kit
1/2 cup chopped freeze-dried raspberries, divided
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Let's Make It
1
Mix cream cheese, cookie crumbs and 6 Tbsp. raspberries until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on waxed paper-covered baking sheet. Freeze 15 minutes.
2
Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
3
Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet. Top immediately with remaining raspberries. Refrigerate 15 minutes or until chocolate is firm. Reserve sprinkles for another use.
Nutrition
Calories
130.00
Calories From Fat
0
% Daily Value*
Total Fat 8.00g
10%
Saturated Fat 4.00g
20%
Trans Fat 0.00g
Cholesterol 10.00mg
3%
Sodium 100.00mg
4%
Total Carbohydrates 15.00g
5%
Dietary Fibers 0g
Sugars 10.00g
20%
Protein 2.00g
4%
Vitamin A
4.00%
Vitamin C
0.00%
Calcium
2.00%
Iron
4.00%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, 1 cookie ball each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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