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Silky Cocoa Creme Recipe
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1 pk Unflavored gelatin 1/4 c Cold water 1/2 c Sugar 1/3 c HERSHEY'S cocoa 3/4 c Skim milk 1/2 c Lowfat part-skim ricotta -cheese 1 t Vanilla extract 1/2 c Frozen light non-dairy -whipped topping, thawed Fresh strawberries In small bowl, sprinkle gelatin over water; let stand 2 minutes to soften. In medium saucepan, stir together sugar and cocoa; stir in milk. Cook over medium heat, stirring constantly, until mixture is very hot. Add gelatin mixture; stirring until gelatin is completely dissolved; pour mixture into medium bowl. Refrigerate until mixture is slightly cold (do not allow to gel). In blender or food processor bowl, blend ricotta cheese and vanilla until smooth; stir into whipped topping. Gradually fold into cocoa mixture; immediately pour into 2-cup mold. Refrigerate until firm, about 2-3 hours. Unmold onto serving plate. Serve with strawberries, if desired. NUTRITIONAL INFORMATION PER SERVING: 110 calories; 4 grams protein; 17 grams cabohydrates; 3 grams fat; 5 milligrams cholesterol; 35 milligrams sodium; 75 milligrams calcium.
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