| 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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