Thursday, February 6, 2014

Sugar-Free Blueberry Yogurt Truffles - #holidayfoodparty

I cannot believe the first week of February is almost over! It's been a crazy week around here, between cooking classes with the kids (yummy Greek Olympic Cookies... stay tuned!), my co-op supervisor coming in today, and exams both last Saturday and this one! Luckily, next week (for me, at least) only has two "events" - Flag Day and the big ol' Valentines Day. I may not be attached to a beau these days, but I'm not an anti-Cupid either. I enjoy the heartfelt valentines that the kids write to each other, their teachers and their parents, seeing the glee on a person's face on their first V-Day as a couple or newlywed, and of course, passing around the goodies!

Sugar-Free Blueberry Yogurt Truffles

Most people think of chocolate truffles as being made with two basic, indulgent ingredients: chocolate and heavy cream. Neither of these are health foods, which is fine once in a while like on V-Day, but sometimes it would be nice to have a treat that was decadent, yet didn't make you feel like hitting the gym the next day! I was inspired to make these balls of rich, fruit-and-chocolatey goodness by a post on Foods For The Soul, where Amy made truffles packed with the superfood combination of dark chocolate and blueberry Greek yoghurt. I didn't have (nor could I find) any flavoured Greek yoghurt, so I figured I'd make my own with plain non-fat Greek yogurt and local berries that I froze over the summer. Since flavoured yoghurts are sweetened, I added in a dash of stevia, adding more after realizing that I had to add a huge amount of extra cocoa powder to bring the mixture to a scoopable consistency. Breaking out the stevia for the berries also inspired me to make the candies totally sugar free with stevia-sweetened dark chocolate in place of the regular bittersweet. An overnight chill and a toss in more cocoa created boxes of lightly fruity, perfectly bittersweet balls, perfect for giving out - or hoarding all to yourself (you know, while studying...).

In celebration of the sweet side of Valentines Day, the lovely Jen and a group of us #holidayfoodparty bloggers are having a V-Day blowout! No garlic, onions, beans or cabbage here (although I believe two people sharing the same meal cancel each other's effects out), we're all about the sugar, chocolate and cherries today! Please check out all the other wonderful offerings below and share the love!


1. Chocolate Dipped Sttrawberry Hi Hat Cupcakes (Gluten Free) from Pineapple and Coconut
2. Frosted Cream Cheese Cutout Cookies from Magnolia Days
3. White Chocolate Mousse with Frangelico from That Skinny Chick Can Bake
4. Chocolate Caramel Pretzel 'n Chip Tart from Gotta Get Baked
5. White Chocolate Cherry Brownies from The Messy Baker
6. Chocolate Champagne Cupcakes from The Girl in the Little Red Kitchen
7. Sugar-Free Blueberry Yogurt Truffles from What Smells So Good
8. Strawberry Cheesecake Heart Pie from Hungry Couple NYC
9 Red Velvet Heart Sandwich Cookies from Jen's Favorite Cookies
10. Chocolate Cannoli Cones from Created By Diane
11. Cherry Cheesecake Stuffed Cupcakes from Chocolate Moosey
12. Nutella Brownie Cheesecake No-Churn Ice Cream from Cupcakes and Kale Chips
13. Valentines Smores Hearts from Kelly Bakes
14. Chocolate Hazelnut Cookies from Roxana's Home Baking

Sugar-Free Blueberry Yogurt Truffles
Makes 25
¼ cup blueberries (fresh or frozen and thawed and drained)
8 packets stevia
¼ cup non-fat plain Greek yoghurt
1/2 cup good quality unsweetened cocoa powder
125g stevia-sweetened dark chocolate
3 tbsp good quality unsweetened cocoa powder, for coating
  1. Microwave the blueberries and stevia together in a small dish until berries burst, about 1 minute. 
  2. Cool slightly and stir into yoghurt. Stir in the cocoa powder and set aside.
  3. Melt chocolate in a separate microwave-safe bowl, stirring frequently.
  4. Let cool for 2 minutes.
  5. Fold in the yoghurt mixture.
  6. Cover and chill at least 1 hour (or up to overnight), or until it firms up but is still shapeable.
  7. Shape mixture into small balls and roll in the 3 tbsp cocoa powder.
  8. Place onto lined baking sheets and refrigerate until ready to serve.
Amount Per Serving (1 truffle)
Calories: 30.4
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 1.9 mg
Total Carbs: 3.6 g
Dietary Fiber: 2.0 g
Protein: 1.1 g