1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 cup sifted confectioners' sugar
1/2 cup light cream cheese at room temperature
1/2 teaspoon almond extract
Reserve 2 tablespoons of the cocoa powder on a sheet of wax paper.
In a food processor or in a medium bowl, with an electric mixer on high speed, blend the remaining 1/2 cup cocoa powder, the confectioners' sugar, cream cheese and almond extract. Drop by rounded teaspoons onto the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm, 1 to 2 hours.
Makes 24 servings - 1 point per serving
Per serving: 45 Calories, 1 g Protein, 1 g Total Fiber, 1 g Total Fat, 1 g Saturated Fat, 6 g Carbohydrate, 27 mg Sodium, 2 mg Cholesterol, 10 mg Calcium