Silky Cocoa Creme - cooking recipe

Ingredients

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

Preparation

In 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).
In blender container or food processor bowl, beat Ricotta cheese and vanilla until smooth. Stir into whipped topping.
Gradually fold into cocoa mixture. Pour into 2-cup mold and chill until set.
Unmold and serve with strawberries.