These were excellent! I used low fat feta and cream cheese. The recipe makes approximately 18 truffles. I recommend making the cheese mixture 1-2 days ahead to let the flavours blend, and then rolling the truffles within 4 hours of serving.
Feta Cheese Truffles
Comments and Reviews 1-7 of 7
cookcarolynB Posted: 12/08/08
mandyw Posted: 12/20/08
it was a little too salty. maybe a little dab of sugar next go around? but great on crackers or pita crisps!
elenaash Posted: 11/26/09
These were just okay. They were slightly messy to make, my truffles didn't hold together well, and they were passed over by guests. There's nothing wrong with these truffles, but nothing great either. I probably won't make them again.
lululuke Posted: 04/23/10
These truffles disappeared when I took them to a recent party. I used light cream cheese, fat free feta, and used baby romaine instead of parsley (since I made these last minute and didn't have any parsley). I used a cookie dough scooper to make the balls and it cut down on the mess. I served these with an array of fresh veggies, different cheeses, and crackers. I received many requests for this recipe and requests to bring them again. Thanks for something different!
Willette Posted: 07/30/10
I LOVED these truffles, as did all of the guests at my daughters piano recital. I also used a cookie baller to make the perfect round shape. BTW: I have looked all over the internet to find a serving tray like the one you have in the photo. Any chance you remember where you got it? Thanks!!
emmaandchris Posted: 03/31/11
Really delicious! We rolled half in a spice mixture so gave a contrast to the green parsley. Don't make them too big as they are quite rich. Serve with crackers, or best yet, crusty bread to spread them on.
bethg2 Posted: 12/04/10
These are incredible! Very addicting! The parsley adds the perfect punch of taste.