Yield: 7 servings
|1 \N||Envelope unflavored gelatin|
|1½ cup||(12-oz can) evaporated|
|\N \N||Skim milk|
|½ teaspoon||Almond extract|
|1 \N||Envelope (1.3 ounces)|
|\N \N||Whipped topping mix|
|½ cup||Cold skim milk|
|½ teaspoon||Vanilla extract|
In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond extract. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon.
In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy. Reserve ½ topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture.
Let stand a few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish with reserved topping. Seven ½ cup servings.
Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g Cholesterol: 0 mg Calories from fats: 5% One more low-fat recipe from the Tampa Tribune: