Side Pannel
Silky Cocoa Creme
Silky Cocoa Creme
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Desserts, Low Fat
Ingredients List
- 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
- -whipped topping, thawed
- Fresh strawberries
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 2-3 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.
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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