Mint-Chocolate Truffles

Cooking Light
Serving Size : 48

1/3 cup semi-sweet mint chocolate chips
4 ounces one-third less fat cream cheese -- softened
--about 1/2 cup
1 16 ounce pac powdered sugar -- sifted
1/4 cup unsweetened cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint chocolate chips

Place 1/3 cup chips in a glass bowl. Microwave at HIGH 1 minute or until
almost melted; stir until smooth. Cool. Add cheese to melted chips; beat
at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered
sugar to cheese mixture; beat until well-blended. Press mixture into a
6-inch square on plastic wrap; 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; place on wax paper. Roll half of
balls in cocoa; roll remaining balls in 1/4 cup powdered sugar. Place 2
tablespoons chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1
minute or until soft. Knead bag until smooth. Snip a tiny hole in corner
of bag; drizzle chocolate over balls rolled in cocoa. Serve at room
temperature. Yield: 4 dozen (serving size: 1 piece)

Per Serving: Calories 58 (22% From Fat); Fat 1.4g (Sat 0.8g, Mono 0.4g,
Poly 0g); Protein 0.5g; Carb 11.5g; Fiber 0g; Chol 2mg; Iron 0.1mg; Sodium
10mg; Calc 3mg


NOTES : Store frozen in a single layer in an airtight container up to 1
month. Thaw at room temperature 1 hour before serving.


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