Silky cocoa creme~ (low-sodium)

Yield: 8 servings

Measure 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
\N \N Cheese
1 teaspoon Vanilla extract
½ cup Frozen light non-dairy
\N \N Whipped topping -- thawed
\N \N 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.

Recipe By : Hershey's, 100Th From: Marjorie Scofield Date: 04-18-95 (160) Fido: Recipes

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