Silky Cocoa Creme Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Unflavored gelatin,
1/4 cup: Cold water,
1/2 cup: Sugar,
1/3 cup: HERSHEYS cocoa,
3/4 cup: Skim milk,
1/2 cup: Lowfat part-skim ricotta cheese,
1 tsp: Vanilla extract,
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp