Silky cocoa creme
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Unflavored gelatin |
| ¼ | cup | Cold water |
| ½ | cup | Sugar |
| ⅓ | cup | HERSHEY'S cocoa |
| ¾ | cup | Skim milk |
| ½ | cup | Lowfat part-skim ricotta cheese |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Frozen light non-dairy whipped topping, thawed |
| Fresh strawberries | ||
Directions
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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