Name: Tidal Wave Cocoa Almond Mousse
Ingredients: 1 Envelope unflavored gelatin; 2/3 c Sugar; 1/3 c Cocoa; 1 1/2 c (12-oz can) evaporated; Skim milk; 1/2 ts Almond extract; 1 Envelope (1.3 ounces); Whipped topping mix; 1/2 c Cold skim milk; 1/2 ts Vanilla extract

Built into our law system is the idea of the equal toleration under the law of all religions. It is a short step in people’s thinking from equal toleration under the law to equal validity. The principle that all religions should be treated equally under the law and have equal rights does not carry with it the necessary inference that therefore all religions are valid. Even a cursory, comparative examination of the world’s religions reveals points of radical contradiction among them, and unless one is prepared to affirm the equal truth of contradictories, one must not be able to embrace this fallacious assumption.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Low-cal	7	Servings

INGREDIENTS

1		Envelope unflavored gelatin
2/3	c	Sugar
1/3	c	Cocoa
1 1/2	c	(12-oz can) evaporated
		Skim milk
1/2	ts	Almond extract
1		Envelope (1.3 ounces)
		Whipped topping mix
1/2	c	Cold skim milk
1/2	ts	Vanilla extract

INSTRUCTIONS

In a medium saucepan, stir together gelatin, sugar and cocoa; add
evaporated milk, stirring until blended. Let stand 1 minute. Cook over low
heat, stirring constantly, until gelatin is completely dissolved, about 5
minutes.  Remove from heat; pour mixture into large bowl. Stir in almond
extract.  Refrigerate, stirring occasionally, until mixture mounds slightly
when dropped from spoon.  In small mixer bowl, stir together topping mix,
milk and vanilla; whip on high speed of electric mixer until topping peaks,
about 2 minutes. Continue beating 2 minutes longer until topping is light
and fluffy.  Reserve 1/2 topping for garnish (cover and refrigerate until
ready to use); fold remaining topping into chocolate mixture. Let stand a
few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish
with reserved topping. Seven 1/2 cup servings.
Calories: 160  Protein: 6 g  Fat: 1 g  Sodium: 70 mg Carb: 31 g
Cholesterol: 0 mg  Calories from fats:  5% One more low-fat recipe from the
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