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Ingredients
- 1 x (8-oz) package cream cheese, at room temperature
- 4 c. powdered sugar
- 1 tsp grated fresh ginger
- 5 ounce white chocolate, melted and cooled
- 18 med strawberries, cleaned and hulled
- 1/4 c. finely chopped crystallized ginger
- 1/2 c. toasted coconut (see note)
- 1/2 c. finely minced pistachio nuts
Directions
- Beat the cream cheese, sugar and grated ginger till smooth. Add in the white chocolate and mix well. Refrigerateat least 1 hour or possibly till easy to handle. If necessary, place in freezer, stirring occasionally, for 30 min.
- Using a very small melon baller, scoop out the center of each strawberry halfway down each fruit. Pat berry dry inside and out. Put a little crystallized ginger into each strawberry. Shape the creamy cheese mix around each fruit.
- Coat one end in coconut and the other end in pistachio nuts. Place the truffles in candy c.. Refrigeratetill serving time.
- Note: To toast coconut, heat in a dry skillet over medium heat till it starts to brown. Stir occasionally. Be careful not to burn.
- Note: An easy but less glamorous alternative is to layer halved berries and the cream-cheese mix in a plastic wrap-lined loaf pan. Sprinkle top with coconut and minced pistachios. Refrigeratetill hard. Remove "loaf" by grasping sides of plastic wrap. Remove wrap. Serve in thin slices topped with additional coconut and minced pistachios.
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