|½ cup||Cold skim milk|
|1||Env (1.4 oz.) whipped topping mix|
|⅓ cup||Hershey's Cocoa|
|1 tablespoon||Hershey's Cocoa|
|Assorted fresh fruit|
|Chocolate Sauce (recipe follows)|
Low Cholesterol. Makes 5 servings. In small deep narrow-bottom bowl blend cold skim milk, vanilla, topping mix and cocoa. Whip at high speed with electric mixer until topping peaks, about 2 minutes.
Continue beating 2 minutes longer or until topping is light and fluffy. Spoon mixture into five mounds onto aluminum-foil-covered cookie sheet; with spoon, shape into shells. Freeze. To serve: Fill center of each frozen shell with fresh, cut up fruit; drizzle with Chocolate Sauce. In small saucepan combine sugar, cocoa and cornstarch; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute. Remove from heat; add margarine and vanilla, stirring until smooth. Chill thoroughly. Makes 1 cup.
Submitted By BARRY WEINSTEIN On 03-03-95
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