Healthy, Low-Fat Ferrero Raffaello Treats
You must already know that I have this weakness for making (and eating!) all sorts of yummy-decadent things 🙂 I hope that you also know that I am strong enough (yes, let me brag!) to resist the decadent-looking stuff that I know isn’t good for me. Finally I hope that you, just like me, are beginning to believe that we can have the best of both worlds…
And so I want to share a recipe for one of my most favorite treats from when I was a kid. The Ferrero Raffaello Coconut Almond Treats… Remember their commercial with all the ballerinas in tulle skirts? Oh, how I wanted to look just like that ballerina in that commercial! (Or maybe I just wanted to wear that skirt that would make me look so pretty). Well, sadly I haven’t gotten to do ballet (although I’ve discovered my passion for dancing and I still consider dancing to be my favorite kind of exercise).
Anyway, I always liked these treats and I could never resist consuming more than just one… Because they are just so…
Raffaellos… But the problem is that if you don’t stop after enjoying one or two… you may start looking less and less like that ballerina…
So I’ve always wanted to give my favorite treats a “makeover”. I’ve come up with and tried different recipes, but they just didn’t taste quite like I’d want them to. But finally I made up this recipe for the Raffaello Treats that I think taste just as creamy and dreamy as the real Raffaellos, only they are healthy, almost non-fat (the low-fat coconut milk, an almond inside and the coconut coating are the only sources of fat in these truffles). They are also all-natural and high in protein. What’s the secret ingredient? I’ve found just the one: ground into the fine flour… meringues. Yes, the crunchy egg-white-based cookies came to be the answer to this decadent dessert remake questions.
And here is the recipe. I hope you’ll enjoy!!
- 2 oz . worth of Meringues*
- 2 cups of Puffed Millet or Rice cereal*
- 6 tbsp of lite coconut milk
- 10 roasted almonds
- sweetened coconut - for the coating
- Put the puffed millet o rice and the meringues in a food processor and process until they turn into the fine flour.
- Pour the coconut milk into the dry mixture. Stir until everything is combined.
- To make the truffles scoop a tablespoon of the mixture out. Stick an almond in it and roll it into a ball. Repeat with the rest of the mixture.
- Toss the truffles in coconut flakes.
*Meringues come in different sizes, but generally four 1-inch round cookies make about 1 oz.
*I used the Millet puffs for this recipe (I've heard of all the health benefits of the millet and got the Millet puffs instead of the Rice puffs), but the Rice puffs will work just as well.
P.S. You can devour at least a couple of them without feeling guilty… Or three… Or half the batch… 🙂