Ingredients
6 fresh strawberries, finely chopped
½ cup raw pecans, chopped
1 tablespoon butter
½ teaspoon salt
1 package (1 oz) sugar free cheesecake pudding mix
1 cup heavy whipping cream
Instructions
- Heat a skillet over medium heat. Add butter and let it melt.
- Add chopped pecans and salt. Toast until fragrant and lightly browned. Remove and place in a shallow bowl to cool completely.
- In a mixing bowl, combine pudding mix and heavy whipping cream. Beat with a hand mixer on high until thick and creamy.
- Fold in chopped strawberries. Refrigerate for 30 minutes.
- Using a cookie scoop or spoon, form small balls from the chilled mixture.
- Roll each ball in the toasted pecans until coated.
- Place on a plate and freeze for 15 minutes to firm up.
- Store in the refrigerator in an airtight container.
Notes
- Make sure pecans are fully cooled before rolling to prevent melting the filling.
- Finely chop strawberries to avoid excess moisture pockets.
- For firmer bites, leave in the freezer slightly longer before serving.
- If using the cream cheese alternative version, ensure the cream cheese is fully softened to prevent lumps.
- Prep Time: 1 hr
- Cook Time: 15 min