Goat Cheese Truffles with Cranberries and Honey!
Oh holiday season how I love you.. mostly.. one of the great things about the holiday season is all the exciting decadent foods that are served. It is near impossible to find a turkey in the freezer section, outside the holiday season. Does anyone else make green bean casserole and sweet potato casserole outside the holiday season? I know I don’t, and I like sweet potato casserole.
But really, my favorite part of the holiday season is all the appetizers and finger foods that get served before the main course, just to keep the hangries at bay, very important at holiday time!, and peoples fingers busy. One of my favorites to serve is cheese, any cheese really as they are healthy and filling, and that are so many to pick from! This Thanksgiving I pulled out Goat Cheese and turned it into Goat Cheese Truffles with Cranberries and Honey! These truffles hit all the sweet tooth spots, with all the right amount of holiday cheer! Here is my recipe for your next holiday appetizer desires.
I make these truffles with thick, think Icelandic, yogurt. I like the flavor and texture that using Icelandic yogurt imparts to these truffles. It complements the goat cheeses flavor and texture while providing a little more protein and probiotics. If you don’t have thick yogurt on hand, you can use an equal portion of cream cheese. It won’t be as tangy and the consistence will be a little firmer.
Happy holiday season to you and yours!
Goat Cheese Truffles with Cranberries and Honey
Ingredients
- 3 1/2 oz Goat Cheese
- 2 oz Plain Icelandic yogurt
- 2/3 teaspoon Cinnamon
- 1/3 tablespoon Honey plus extra for garnish
- 1/2 cup Pecan pieces
- 1/3 cup Dried cranberries diced
Instructions
- In a large bowl, beat goat cheese, cream cheese, cinnamon and honey until light and fluffy. Set aside.
- Line countertop with parchment paper. Toss together pecan chips and dried cranberries in the center of the parchment paper.
- Using a small cookie scoop (about 1/2 tbsp.), scoop out one round of cheese filling and toss in pecan mixture. Continue until all truffles have been rolled in coating.
- Refrigerate cheeseballs until ready to serve. You can make these a day before hand, and in an airtight container in the fridge.