Dark Chocolate Pumpkin Truffles

What an inviting combo of flavors—and the fact that these bites come together easily makes them even more special.

—Monica Mooney, Roseville, CA

PREP: 30 MIN. + FREEZING • MAKES: 2 ½ DOZEN

• ⅔ cup reduced-fat cream cheese
• ½ cup confectioners’ sugar
• ⅔ cup canned pumpkin
• 1 tsp. pumpkin pie spice
• 1 tsp. vanilla extract
• 2 ¼ cups crushed reduced-fat graham crackers
• 1 pkg. (10 oz.) dark chocolate chips

1. 1. In a small bowl, beat cream cheese and confectioners’ sugar until blended. Beat in pumpkin, pie spice and vanilla. Stir in cracker crumbs. Freeze, covered, 20 minutes or until firm enough to shape.
2. 2. Shape pumpkin mixture into 1-in. balls; place on waxed paper-lined baking sheets. Freeze 20 minutes or until firm.
3. 3. In a microwave, melt chocolate; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Return to baking sheets; refrigerate until set. Store in airtight containers in the refrigerator.

1 TRUFFLE: 97 cal., 5g fat (3g sat. fat), 4mg chol., 60mg sod., 13g carb. (8g sugars, 1g fiber), 2g pro.

To-Do’s (and Ta-Da’s)

All you need are a fork and a knife to keep dipping mess-free. Drop fillings in chocolate, scoop out with a fork and roll off with a knife.