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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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