1 envelope unflavored gelatin
1/4 cup cold water
2 tbsp 56-60% vegetable oil spread
1 1/2 cup cold skim milk, divided
1/2 cup sugar
1/3 cup hershey's cocoa, or european style cocoa
2 1/2 tsp vanilla extract, divided
1 1/3 oz dry whipped topping mix
1. Measure length of foil to fit around 2-cup souffle dish; fold in
thirds, lengthwise. Tape securely to outside of dish to form collar,
extending 1-inch above rim; lightly oil inside of foil.
2. In small microwave-safe bowl, sprinkle gelatin over water; let
stand 2 minutes to soften. Microwave at HIGH (100%) 30 seconds or
until clear. Stir in vegetable oil spread; let stand several minutes
until gelatin dissolves completely.
3. Stir together 1 cup skim milk, sugar, cocoa and 2 teaspoons
vanilla. Beat on low speed while gradually pouring in gelatin
mixture; let stand 5 minutes or until mixture thickens slightly.
4. Prepare whipped topping mix as directed with remaining 1/2 cup
skim milk and 1/2 teaspoon vanilla extract; carefully fold into
chocolate mixture until well blended. Spoon into prepared dish;
cover. Refrigerate until firm; remove foil. Garnish as desired; serve
cold. 6 servings.
NUTRITIONAL INFORMATION PER SERVING = 1/6 DESSERT 150 Calories
4 g Protein
27 g Carbohydrate 2.5 g Total Fat 0 mg Cholesterol
50 mg Sodium
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens. Meal-Master format courtesy of
Karen Mintzias.
Serves: 6
Recipe Categories: Dessert
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