MASH cream cheese with fork or potato masher.
ADD oil of wintergreen and food color; ADD powdered sugar, KNEADING with hands until mixture is consistency of pie crust.
PINCH off teaspoon-sized piece of mixture; ROLL into ball.
ROLL one side of ball in a small amount of granulated sugar.
PUSH ball, sugared side down, in section of mint mold; UNMOLD at once onto waxed paper.
REPEAT steps 3-5 for each mint.
Allow mints to dry, uncovered, at room temperature 12 hours.
TURN mints; allow to dry again at room temperature, uncovered, for another 12 hours or until they are firm enough to handle but still soft inside.
1. Select color of your choice (green or red always work well). For best results, use paste form of coloring. 2. Mints may be stored in a covered container for a long period of time and may also be frozen.
2. This recipe uses 8 oz of Cream cheese to 30 oz powdered sugar, so if you want to make 3 servings (30 mints) instead of 25, use 1 oz Cream cheese and 3.75 oz powdered sugar.
Per Serving (excluding unknown items): 157 Calories; 3g Fat (18.3% calories from fat); 1g Protein; 32g Carbohydrate; 0g Dietary Fiber; 10mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 2 Other Carbohydrates.