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Pulse cookies in food processor until crumbled.
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Add cream cheese and strawberry syrup and blend until smooth.
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Place mixture in refrigerator for about 2 hours or until firm.
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Using hands roll into balls approximately 1" in diameter each.
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Refrigerate for approximately 30 minutes or until firm.
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Melt white chocolate according to package instructions.
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Using a fork, dip each ball in white chocolate, spooning over the top to completely coat.
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Place on wax paper to allow chocolate to harden.
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Add 2 drops of red food coloring to remaining white chocolate and combine.
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Using a fork or icing bag, drizzle pink chocolate over truffles.
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Weight Watcher's Smart Points = 15
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Weight Watcher's Points Plus = 8
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Weight Watcher's Points = 7