1blend cream cheese in mixer, till soften. Add pkg lemon jello. mix to well blended. set aside.
2beat whipped cream till stiff peaks form, add lemon extract. Fold in cream cheese. Shape mixture into bite size balls, ( I use a melon baller) place on cookie sheet lined with parchment paper or waxed paper. Chill till balls are firm enough to dip.
3Once balls are firm, dip each ball into melted white choc. Chocolate can be melted in a double boiler pan, ( I use a Wilton choc pro pot) dip each ball till well coated, sprinkle yellow sugars or lemon zest on top to dress them up.
4Chill about 1/2 hour, allow chocolate to dry. Makes 2 to 3 doz depending on size of truffle. Store covered in the fridge, to keep truffles from getting too soft.