Strawberry Truffles

1 (8-oz.) pkg. cream cheese, at room temperature

4 cups powdered sugar

1 tsp grated fresh ginger

5 ounces white chocolate, melted and cooled

18 medium strawberries, cleaned and hulled

1/4 cup finely minced crystallized ginger

1/2 cup toasted coconut *

1/2 cup finely chopped pistachio nuts

Beat the cream cheese, powdered sugar and grated ginger until smooth. Add the white chocolate; mix well. Chill for at least 1 hour or until easy to handle. If necessary, place in freezer, stirring occasionally, for 30 minutes.

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 mixture around each strawberry. Coat one end in coconut and the other end in pistachio nuts. Place the truffles in candy cups. Chill until serving time.

Makes 18 truffles.

* To toast coconut, heat in a dry skillet over medium heat until the coconut starts to brown. Stir occasionally; be careful not to burn.