Recipes

White Chocolate Cranberry Pistachio Snowflake Truffles

These no-bake White Chocolate Cranberry Pistachio Snowflake Truffles are the perfect appetizer or treat for your holiday entertaining.

White Chocolate Cranberry Pistachio Snowflake Truffles

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If you’re looking for a no-bake, sweet treat, here it is! This is a great make ahead treat, as it does require a few hours of refrigeration prior to forming the truffles. But it’s worth it.

White Chocolate Cranberry Pistachio Snowflake Truffles

You could even make the mixture, refrigerate it overnight, and finish up the next day. Either way, this is a rich treat for cranberry and pistachio lovers.

Make sure you finely chop the cranberries and pistachios. This will help the truffles form round balls rather than strange shapes because the fruit and nuts are too big.

Truffles Collage

Once the mixture is created, it will need to chill for a few hours before the fun of rolling the truffles begins. Caution: confectioner’s sugar can be messy, despite your efforts to control its surface spread. 😉

White Chocolate Cranberry Pistachio Snowflake Truffles

The size of the truffle largely depends on how many truffles you wish to make. I made approximately 16 truffles but you could easily get 20 truffle balls out of this mixture by rolling a smaller diameter ball.

White Chocolate Cranberry Pistachio Snowflake Truffles

You will love these rich, no-bake White Chocolate Cranberry Pistachio Snowflake Truffles!


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White Chocolate Cranberry Pistachio Snowflake Truffles
 
Prep time
Total time
 
White Chocolate Cranberry Pistachio Snowflake Truffles
Author:
Serves: 16-20
Ingredients
  • 8 oz. white chocolate, chopped into very small pieces
  • 5 Tablespoons of unsalted butter
  • 3 Tablespoons of heavy cream
  • 1 teaspoon of vanilla extract
  • ⅓ cup dried cranberries, finely chopped
  • ¼ cup roasted pistachios, finely chopped
  • ⅓ cup powdered sugar, sifted to remove lumps
Instructions
  1. In a saucepan, melt butter over low heat. Add heavy cream and stir to combine. Stir in vanilla extract. Set aside.

  2. Using a double boiler over medium-low heat, melt chopped white chocolate, stirring constantly until completely melted. Do not overheat while melting. Slowly melting is better so that the chocolate does not separate.

  3. Remove from heat. Let melted white chocolate cool just a bit before slowly stirring in mixture of butter and cream.

  4. Stir in chopped pistachios and cranberries. Cover top of mixture with plastic wrap. Let mixture come to room temperature before refrigerating.

  5. Refrigerate mixture for several hours, or until firm.

  6. Sift confectioner’s sugar into a small bowl.

  7. When ready to roll truffle balls, use a melon baller to scoop out the mixture. (One-inch balls will render about 20 truffles. If you want fewer truffles, scoop out slightly larger amounts per truffle.)Roll each truffle into a ball using your palms. The warmth of your hands will help soften the mixture to form the balls.

  8. Roll each ball in confectioner’s sugar, shake off excess, and place on wax paper or in your serving/storage container.

  9. Truffles will keep up to 1 week in tightly sealed container.

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White Chocolate Cranberry Pistachio Snowflake Truffles

White Chocolate Cranberry Pistachio Snowflake Truffles

White Chocolate Cranberry Pistachio Snowflake Truffles

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Apple Cinnamon Protein Smoothie

Usher in fall with this healthy Apple Cinnamon Protein Smoothie.

Apple Cinnamon Protein Smoothie

Note: This post contains affiliate links for Amazon.

Protein smoothies are my life. Well, at least they’re my breakfast and lunch, or brunch, by the time I get around to finishing coffee and thinking about food.

Apples are abundant in the fall, and with so many varieties from which to choose, I had to break out of my favorite smoothie flavor and surprise my taste buds with my version of an apple pie smoothie.

Apple Cinnamon Protein Smoothie

I’m fairly certain I used the Honey Crisp variety of apples. I consulted this handy guide just to be sure. Really, though, I would experiment with different varieties. It’s always fun to try a new one and compare the difference in taste.

Smoothies, as I always mention, are best blended in stages to allow all the large and frozen chunks to blend nicely. Also, a high-powered blender will be able to handle frozen and large chunks more elegantly than a blender with less sturdy blades.

Since I make smoothies daily, I keep an abundance of frozen fruits in my freezer. For fresh fruits that are in season and that I want to freeze, or like bananas that I peel and break in half, I use these silicone reusable ziplock bags. Money-saver and eco-friendly!

You may also enjoy this Fruit Smoothies Digital Recipe Card Bundle. Beautiful and colorful fruit smoothie recipes are available as digital downloads, sized in 4 x 6, for easy printing on your end. Five recipes are included in this downloadable PDF bundle. Each recipe is contained on one page. Learn more here.

Apple Cinnamon Protein Smoothie

Give this apple and cinnamon protein smoothie a try!

YOU MIGHT ALSO ENJOY:
Gift Guide For The Smoothie Lover
Cherry Vanilla Protein Smoothie
Peaches and Cream Protein Smoothie
Blueberry Pineapple Protein Smoothie

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Apple Cinnamon Protein Smoothie
 
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Apple Cinnamon Protein Smoothie
Author:
Serves: 1 serving
Ingredients
  • ¾ cup unsweetend almond milk
  • 1 organic apple, chopped in large chunks
  • 1 whole frozen organic banana
  • 1 scoop vanilla protein powder
  • ¼ tsp organic ground cinnamon, or to taste*
  • organic ground cloves, to taste*
  • organic ground ginger, to taste*
  • (optional) 1 Tablespoon. almond butter
  • *Ground spices can be adjusted according to your taste preference. My ratio is about 4:1; 4 x as much cinnamon as ginger and cloves. I suggest starting out with a few shakes of each and taste as you go. You can always add more of one according to your preference.
Instructions
  1. Note: This smoothie yields the best consistency if blended in stages.

  2. In a high-powdered blender, add almond milk, protein powder, ground spices and blend until combined.

  3. Add in chopped apple chunks and blend.

  4. Add in frozen banana chunks and blend well.

  5. Pour into glass, garnish with a sprinkle of cinnamon and enjoy!

Apple Cinnamon Protein Smoothie
Apple Cinnamon Protein Smoothie
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Autumn Roasted Vegetables With Feta

Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.

autumn-roasted-veggies-with-feta

Note: This post contains Amazon affiliate links.

I kept this very simple by using golden beets, Brussels sprouts and small golden potatoes for the veggies. You could really use any type of beet or potatoes. I just like the sweeter version of tartness that the golden beets seem to give off when roasted. As for the potatoes, whatever you have on hand is fine. Sometimes I’ll use the tri-colored small round potatoes or fingerling potatoes. Here, I had some small golden potatoes on hand.

autumn-roasted-veggies-with-feta

The process is simple: peel the beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; you can leave them whole if they’re small. Go ahead and throw the veggies on a large roasting pan, salt them with some sea salt and drizzle with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered. Feel free to line your pan with foil or parchment paper for easier cleanup. Lastly, season them with some herbs. Here, I had some dried oregano and rosemary on hand, so that’s what I used.

autumn-roasted-veggies-with-feta

Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness. Serve and enjoy!

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Autumn Roasted Vegetables With Feta
 
Prep time
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Autumn Roasted Vegetables With Feta - an easy and healthy warm salad or side dish, naturally gluten-free.
Author:
Serves: 2-4 servings
Ingredients
  • 3-4 Golden beets, peeled and sliced
  • 2 large potatoes, peeled and sliced
  • 2 cups Brussels sprouts, stems cut and removed
  • ½ cup feta cheese, crumbled
  • ½ cup red grapes, cut in half
  • Extra virgin olive oil
  • Sea salt
  • Herbs, such as dried oregano and/or rosemary
Instructions
  1. Pre-heat oven to 375° F. Line large roasting pan with foil. Set aside.

  2. Peel beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; leave them whole if they're small.

  3. Put the vegetables on the prepared roasting pan; spread out evenly.

  4. Salt the veggies and drizzle them with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered with oil.

  5. Lastly, season them with some herbs, such as oregano and/or rosemary.

  6. Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference.

  7. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness.

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Autumn Roasted Vegetables with Feta Cheese

Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.

Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.

Autumn Roasted Vegetables with Feta

Autumn Roasted Vegetables with Feta

 

Autumn Roasted Vegetables with FetaAutumn Roasted Vegetables with FetaAutumn Roasted Vegetables with FetaSave

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