| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Chocolate, Hershey’s, 100th, Low-fat | 8 | Servings | |
INGREDIENTS
| 1 | pk | Unflavored gelatin |
| 1/4 | c | Cold water |
| 1/2 | c | Sugar |
| 1/3 | c | HERSHEY'S cocoa |
| 3/4 | c | Skim milk |
| 1/2 | c | Lowfat part-skim ricotta cheese |
| 1 | ts | Vanilla extract |
| 1/2 | c | Frozen light non-dairy whipped topping, thawed |
| Fresh strawberries |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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