Recipe - Tidal Wave Cocoa Almond Mousse

1 Envelope unflavored gelatin
2/3 cup Sugar
1/3 cup Cocoa
1 One half cup (12oz can) evaporated
Skim milk
One half teaspoon Almond extract
1 Envelope (1.3 ounces)
Whipped topping mix
One half cup Cold skim milk
One half teaspoon Vanilla extract

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 One half 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 One half 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 lowfat recipe from the
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