Tuesday, December 15, 2009

Easy OREO Truffles

30 min
Total Time:
1 hr 30 min

3-1/2 doz. or 42 servings, one truffle each

What You Need!

1 pkg.
(1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg.
(8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg.
(8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.


Chicken Marsala


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1 cup fat-free Italian salad dressing
  • 1 tablespoon all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 tablespoons Crisco® Extra Virgin Olive Oil, divided
  • 1 tablespoon butter
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup marsala wine or 3 tablespoons unsweetened apple juice plus 5 tablespoons additional reduced-sodium chicken broth
  • 1 pound sliced fresh mushrooms
  • 1/2 cup minced fresh parsley


  • Flatten chicken to 1/2-in. thickness. Place in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  • Drain and discard marinade. Combine the flour, Italian seasoning, garlic powder, paprika and pepper; sprinkle over both sides of chicken. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil and butter for 2 minutes on each side or until browned. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
  • Gradually add broth and wine to skillet, stirring to loosen browned bits. Bring to a boil; cook and stir for 2 minutes. Strain sauce; set aside. In the same skillet, cook mushrooms in remaining oil for 2 minutes; drain. Stir sauce into mushrooms; heat through. Pour over chicken; sprinkle with parsley. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear. Yield: 6 servings.

Nutritional Analysis: 1 chicken breast half with 1/3 cup mushroom mixture equals 247 calories, 9 g fat (3 g saturated fat), 68 mg cholesterol, 348 mg sodium, 9 g carbohydrate, 1 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 fat, 1/2 starch.