| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Christian | Desserts, Low-fat | 6 | Servings |
INGREDIENTS
| 1 | Envelope unflavored gelatin | |
| 1/4 | c | Cold water |
| 2 | tb | 56-60% vegetable oil spread |
| 1 1/2 | c | Cold skim milk; divided |
| 1/2 | c | Sugar |
| 1/3 | c | HERSHEY'S Cocoa; or European Style Cocoa |
| 2 1/2 | ts | Vanilla extract; divided |
| 1 1/3 | oz | Dry whipped topping mix |
INSTRUCTIONS
1. Measure length of foil to fit around 2-cup souffle dish; fold in thirds, lengthwise. Tape securely to outside of dish to form collar, extending 1-inch above rim; lightly oil inside of foil. 2. In small microwave-safe bowl, sprinkle gelatin over water; let stand 2 minutes to soften. Microwave at HIGH (100%) 30 seconds or until clear. Stir in vegetable oil spread; let stand several minutes until gelatin dissolves completely. 3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons vanilla. Beat on low speed while gradually pouring in gelatin mixture; let stand 5 minutes or until mixture thickens slightly. 4. Prepare whipped topping mix as directed with remaining 1/2 cup skim milk and 1/2 teaspoon vanilla extract; carefully fold into chocolate mixture until well blended. Spoon into prepared dish; cover. Refrigerate until firm; remove foil. Garnish as desired; serve cold. 6 servings. NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT 150 Calories 4 g Protein 27 g Carbohydrate 2.5 g Total Fat 0 mg Cholesterol 50 mg Sodium Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format courtesy of Karen Mintzias. Posted to EAT-L Digest 27 Jul 96 Date: Sun, 28 Jul 1996 21:45:00 +0200 From: Christian Lang <lang@ONLINE-SERVICE.DE>
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