INGREDIENTS

INSTRUCTIONS

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 cheese to melted morsels, and 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 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. Yield: 4 dozen (serving size: 1
piece).  Per serving: 54 Calories; 1g Fat (17% calories from fat); 0g
Protein;  11g Carbohydrate; 2mg Cholesterol; 10mg Sodium  Serving Ideas
: Serve at room temperature.  NOTES : 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.  Recipe by: Cooking Light,
April 1995, page 78  Posted to MC-Recipe Digest V1 #431 by
igor@digex.net on Jan 28, 1997.

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