Almond-Fudge Truffles

Makes 24 servings
1/2 Cup + 2 Tablespoons unsweetened cocoa powder
1 Cup sifted confectioners' sugar
1/2 Cup light cream cheese, at room temperature
1/2 teaspoon almond extract

1. Reserve 2 Tablespoons of 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 of cocoa powder, the confectioners' sugar, cream cheese and almond extract.
2. Drop the cream cheese mixture by rounded teaspoons into the reserved cocoa powder, making 24 truffles; roll into balls and refrigerate until firm, 1 - 2 hours
Per serving (one truffle) 1 POINT