Sugar Free Chocolate Silk Mousse

[Guest guest]

Sugar Free Chocolate Silk Mousse

 

(makes 4 servings)

 

1 1/4-ounce envelope unflavored gelatin

1/4 cup cold water

8 packets DiabetiSweet

1/3 cup unsweetened cocoa powder

3/4 cup nonfat (skim) milk

1/2 cup part-skim ricotta cheese

2 tablespoons natural vanilla

2 tablespoons rum extract

1/2 cup frozen non-dairy whipped topping, thawed

fresh strawberries (optional)

 

In a small bowl, sprinkle gelatin over water; allow to

stand 2 minutes to soften.

 

In a medium saucepan, stir together the Diabetisweet and

cocoa.

 

Stir in milk and cook over medium heat, stirring

constantly, until the mixture is very hot.

 

Add the gelatin mixture, stirring until gelatin is

dissolved.

 

Transfer mixture to a medium bowl and refrigerate until

slightly cold (do not allow to gel).

 

In a food processor or blender, combine ricotta cheese,

vanilla, and rum extract.

Blend until smooth.

Transfer to a small bowl.

Add the whipped topping; stir until well combined.

 

Gradually fold ricotta mixture into the cocoa mixture.

Spoon into 4 dessert cups.

 

Refrigerate until set, about 4 hours.

 

If desired, decorate each serving with strawberries.

 

 

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