"Mint-Chocolate Truffles (Lowfat)"
| Ingredients | | | 1/3 | cup | mint-chocolate, semisweet morsels | | | 4 | oz | cream cheese, lowfat/nonfat | | | 16 | oz | powdered sugar, package, sifted | | | 1/4 | cup | cocoa, unsweetened | | | 1/4 | cup | powdered sugar, sifted | | | 2 | tablespoon | mint-chocolate, semisweet morsels | | | | | |
Directions:
| Place 1/3 cup morsels in a medium glass bowl, and microwave at high 1 minute or until morsels are almost melted, stirring until smooth. Let cool.
Add the softened cream cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16 oz.) package powdered sugar to cheese mixture; beat until well-blended.
Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.
Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.
Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at high 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.
Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.
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