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Lemon Cream Bonbons

I used to save these special treats just for Christmastime. But they're so easy and in such demand with my family that I now keep them on hand all year-round. As pretty as sugarplums, they make lovely gifts, too.

48 ServingsPrep: 30 min. + freezing

Ingredients

2 packages (8 ounces each) cream cheese, softened
3 tablespoons lemon juice
2 tablespoons grated lemon peel
1 teaspoon lemon extract
1 cup confectioners' sugar
1 pound dark chocolate candy coating, melted
4 ounces white candy coating, melted

Directions

In a large bowl, beat the cream cheese, lemon juice, peel and
extract. Gradually beat in confectioners' sugar. Cover and freeze
for 2 hours.
Using a small ice cream scoop, drop mixture by 1-in. balls onto waxed
paper-lined baking sheets. Cover and freeze for 1 hour.
Working with a few frozen balls at a time, dip into melted chocolate;
allow excess to drip off. Place on waxed paper-lined baking sheets.
Let stand until set.
Spoon melted candy coating into a heavy-duty resealable plastic bag.
Cut a small hole in the corner of bag; drizzle coating over candies.
Store in the refrigerator. Remove from the refrigerator just before
serving.
Yield: about 4 dozen.

2 of 2

Lemon Cream Bonbons (continued)

Nutrition Facts: 1 bonbon equals 105 calories, 7 g fat (5 g saturated fat), 10 mg cholesterol, 28 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.