Ingredients

The following ingredients have 24 Servings
  • 1 package Lemon Twist Oreo cookies
  • 4 ounces fat free cream cheese
  • 12 ounces white chocolate
  • 1 teaspoon lemon extract
  • 6 drops yellow food coloring
  • Canola oil ((if needed))

Instruction

  • Add the cookies to a food processor and pulse until the cookies are crumb-like.
  • Next, add the cream cheese and pulse again; stopping the machine to scrape down the sides before pulsing again until it's all mixed through.
  • Line a baking sheet with parchment paper; then carefully remove the blade from the machine.
  • Form 24 balls, approximate size 1" in diameter, and place them the parchment paper. When they're all formed, place the entire baking sheet in the freezer for at least 30 minutes to allow them to chill. This will allow the melted chocolate to adhere better.
  • Prepare the melted chocolate five minutes prior to dipping the cookie mixture into the chocolate by melting the chocolate over a double boiler. If the chocolate is too thick, remove from the heat and add a few drops of oil and stir well.This will help thin out the chocolate.
  • Add the lemon extract and food coloring and mix well; then dip each ball into the chocolate using a spoon and place back on the baking sheet. When the chocolate has started to harden on the balls, drizzle the extra melted chocolate over the top; then place the Oreo Lemon Drops back into the freezer for at least 1 hour until ready to serve.