INGREDIENTS

INSTRUCTIONS

* Diabetics may wish to use a powdered sugar replacement in place of
the powdered sugar called for in this recipe. (Trish)
In a small saucepan, sprinkle gelatin over milk. Let stand 2 to 3
minutes. Add cocoa, sugar substitute and egg yolk; beat with whisk
until blended. Cook over low heat, stirring constantly, until gelatin
is completely dissolved. Remove from heat; stir in vanilla. Pour
mixture into blender container; add ricotta cheese and orange juice.
Cover; blend on medium speed until smooth. Pour into medium bowl.
Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from spoon, about 45 minutes.
In small bowl, beat whipping cream and powdered sugar until stiff;
fold into chocolate mixture.
In bowl, stir together graham cracker crumbs and cinnamon. Reserve 1
tablespoon for garnish. Sprinkle remaining crumbs on bottom of 8- or
9-inch round cake pan. Pour chocolate mixture over crumbs. Sprinkle
reserved crumbs over top. Refrigerate 4 to 6 hours or until set. Cut
into wedges. Garnish with whipped topping and sliced orange, if
desired. Makes 8 servings.
Nutritional information per serving: calories - 140, protein - 10
gm., fat - 6 gm., carbohydrates - 12 gm., cholesterol - 45 mg.,
calcium - 75 mg., sodium - 250 mg. Diabetic Exchanges - Low Fat Milk
~ 1, Exchange Calories - 120.
FROM: Information packet from Hershey Foods Corporation. Recipes
developed and tested in the Hershey Kitchens. For more recipes or
information call 1-800-468-1714 weekdays 9-4, Eastern time. Formatted
to MM by Trish McKenna.
Recipe by: Leanda Goss <ldgoss@METRONET.COM>
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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