Step 1

In a small bowl, combine the mascarpone, vanilla, and sweetener.

Step 2

Mix gently but thoroughly with a fork or spatula, until well blended and smooth.

Step 3

Roll by hand into 10 balls, about 1 inch in diameter.  (if too soft to roll, chill 10 minutes and try again.)

Step 4

Place the pistachios on a small plate and roll the truffles in them until completely coated.

Step 5

Chill 30 minutes before serving.

Step 6

Store in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.