| 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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