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

Place 1/3 cup morsels in a medium glass bowl,and e 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.