Luscious Cocoa Creme
Makes 4 servings
|1||envelope unflavored gelatin|
|1/4||cup cold water|
|1/3||cup unsweetened cocoa powder|
|1/2||teaspoon ground cinnamon|
|3/4||cup fat-free (skim) milk|
|1/2||cup part-skim ricotta cheese|
|1/2||cup light whipped topping|
|Fresh strawberries and additional whipped topping (optional)|
- Sprinkle gelatin over water in small bowl; let stand 2 minutes to soften.
- Combine sugar, cocoa and cinnamon in small saucepan; 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.
- Blend ricotta cheese and vanilla in blender or food processor until smooth; stir into whipped topping. Gradually fold into chocolate mixture; immediately pour into 2-cup mold. Cover; refrigerate until firm, about 2 to 3 hours. Unmold onto serving plate. Serve with strawberries and additional whipped topping, if desired.
Four individual dessert dishes can be used in place of 2-cup mold, if desired.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||16 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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