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Silky cocoa creme

Yield: 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

Instructions:

-whipped topping thawed Fresh strawberries 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.

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