Mint-Chocolate Truffles (Low-Fat)

Recipe Ingredients

1/3 cup	36g / 1.3oz	Semisweet mint-chocolate morsels
1/4 cup	27g / 1oz	Unsweetened cocoa
1/4 cup	49g / 1.7oz	Sifted powdered sugar
4 oz	113g	Low-fat or nonfat cream cheese
2 tablespoons	30ml	Semisweet mint-chocolate
1		Powdered sugar - sifted

Recipe 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.

Cooking Light, April 1995

Source:
Cooking Light, April 1995

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