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.