Recipe - Silky Cocoa Creme

1 pack Unflavored gelatin
One fourth cup Cold water
One half cup Sugar
1/3 cup HERSHEY'S cocoa
Three fourths cup Skim milk
One half cup Lowfat partskim ricotta
cheese
1 teaspoon Vanilla extract
One half cup Frozen light nondairy
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 2cup mold. Refrigerate until firm, about 23 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini