Low-Fat Chocolate Mousse



4 servings



1 pkg. unflavored gelatin
1 cup water
1 tbsp. unsweetened cocoa
1 tsp. unsweetened cocoa
1 cup part-skim ricotta cheese
2 tbsp. 2 plus tsp. chocolate syrup
1/2 cup frozen dairy whipped topping, thawed
1/2 oz. dark chocolate, grated


1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved.

2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth.

3. Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set.

4. Top each serving with 2 tbsp. whipped topping, sprinkle evenly with grated chocolate.

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