Silky Cocoa Creme
Yield
8 servingsPrep
20 minCook
10 minReady
3 hrsLow Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| ¾ | cup |
milk, skim
|
|
| ½ | cup |
ricotta cheese
lowfat part-skim |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
whipped topping, prepared
light, non-dairy, thawed |
|
| 1 | x |
strawberries
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
gelatin, unflavored
unflavored |
|
| 59 | ml |
water
cold |
|
| 118 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 177 | ml |
milk, skim
|
|
| 118 | ml |
ricotta cheese
lowfat part-skim |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
whipped topping, prepared
light, non-dairy, thawed |
|
| 1 | x |
strawberries
fresh |
*
|
Directions
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 to 3 hours.
Unmold onto serving plate.
Serve with strawberries, if desired.
