I know the holidays are over but this is a good one! I got it in the WW recipes exchange and I think it originally came from WW magazine.
1/2 c. + 2 TB unsweetened cocoa powder
1/2 C. Splenda
1/2 c. powdered sugar
5 oz light cream cheese
1/2 tsp peppermint extract
1/3 c. crushed peppermint candies
Combine 1/2 cup cocoa powder, Splenda, powdered sugar, cream cheese and peppermint extract in food processor or in medium bowl and beat with electric mixer until smooth. Refrigerate until mixture is firm: at least 2 hours or overnight.
Spread 2 tablespoons of cocoa and peppermint candies on 2 different pieces of wax paper. Roll teaspoonfuls of truffle mixture into balls and roll in either cocoa or peppermint candies. Refrigerate in airtight container for up to 3 days
Yield: 24 truffles. Per truffle= 41 Calories; 1g Fat (26.9% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 35mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.