Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Nonstick cooking spray |
15 \N | Chocolate-wafer cookies |
1 \N | Container; (15 oz) part-skim ricotta cheese |
¼ cup | European-style unsweetened cocoa powder |
¼ cup | Sugar |
1 \N | Envelope unflavored gelatin |
½ cup | Double-strength coffee |
¾ cup | Skim milk |
1 teaspoon | Vanilla extract |
1 teaspoon | Rum extract |
1 \N | Container; (8 0z) nondairy whipped topping |
1. Grease 8 inch springform pan with cooking spray. Crush all but 2 cookies; sprinkle 1 tablespoon crumbs over pan bottom. In food processor, blend cheese, cocoa and dash salt. In saucepan, combine sugar, gelatin and coffee; soak 1 minute. Heat over low heat until clear. Off heat, stir in milk, extracts and cheese mixture. Place pan in bowl of ice and water; stir until thickened. Fold in all but ½ cup topping; pour into loaf pan.
Cover; chill at least 4 hours.
2. Remove pan side. Pat remaining cookie crumbs onto cake side. Garnish with reserved topping and cookies. Makes 12 servings, 162 calories each.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@...> on Mar 23, 1998