Silk Cocoa Cream Low-Fat Dessert - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/4 c. cold water
1/2 c. sugar
1/3 c. Hershey's cocoa
1/2 c. part-skim Ricotta cheese
3/4 c. skim milk
1 tsp. vanilla extract
1/2 c. frozen light nondairy whipped topping, thawed
fresh strawberries

Preparation

In a small bowl sprinkle gelatin over water; allow to 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 dissolved.
Pour into medium bowl.
Refrigerate until mixture is chilled (do not allow to gel).