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1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup sugar
1/3 cup cocoa
1/2 cup part-skim ricotta cheese
3/4 cup skim milk
1 teaspoon vanilla extract
1/2 cup frozen light non-dairy whipped topping, thawed
Fresh strawberries
In small bowl, sprinkle gelatin over water; allow to 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 dissolved; pour into medium bowl. Refrigerate until mixture is chilled (do not allow to gel). In blender container or food processor bowl, beat ricotta cheese and vanilla until smooth; stir into whipped topping. Gradually fold into cocoa mixture. Pour into 2-cup mold. Refrigerate until set. Unmold; serve with strawberries.
Makes 8 servings.
Calories: 110
Cholesterol (mg) 5
Fat (gm) 3 |
