| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Candies | 48 | Truffles | |
INGREDIENTS
| 1/3 | c | Semisweet mint-chocolate |
| Morsels | ||
| 4 | oz | Lowfat/nonfat cream cheese |
| 2 | tb | Semisweet mint-chocolate |
| 1 | 16 oz. package powdered | |
| Sugar, sifted | ||
| 1/4 | c | Unsweetened cocoa |
| 1/4 | c | Sifted powdered sugar |
| Morsels |
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 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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