1 pk Unflavored gelatin
3 tb Hershey’s Cocoa
to equal 1/2 cup sugar 1 t Vanilla extract
1/2 c Orange juice
2 tb Powdered sugar
1/4 t Ground cinnamon
(optional) darin orange segments in 2/3 c Skim milk
Granulated sugar substitute 1 Egg yolk
1 3/4 c Fat free ricotta cheese
1/2 c Whipping cream
bs — Sucrose-free whipped topping Fresh orange slices or man- apple juice (optional)
* Diabetics may wish to use a powdered sugar replacement in place of the powdered sugar called for in this recipe. (Trish)
In a small saucepan, sprinkle gelatin over milk. Let stand 2 to 3 minutes. Add cocoa, sugar substitute and egg yolk; beat with whisk until blended. Cook over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat; stir in vanilla. Pour mixture into blender container; add ricotta cheese and orange juice. Cover; blend on medium speed until smooth. Pour into medium bowl. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 45 minutes.
In small bowl, beat whipping cream and powdered sugar until stiff; fold into chocolate mixture.
In bowl, stir together graham cracker crumbs and cinnamon. Reserve 1 tablespoon for garnish. Sprinkle remaining crumbs on bottom of 8- or 9-inch round cake pan. Pour chocolate mixture over crumbs. Sprinkle reserved crumbs over top. Refrigerate 4 to 6 hours or until set. Cut into wedges. Garnish with whipped topping and sliced orange, if desired. Makes 8 servings.
Nutritional information per serving: calories – 140, protein – 10 gm., fat – 6 gm., carbohydrates – 12
gm., cholesterol – 45 mg., calcium – 75 mg., sodium – 250 mg. Diabetic Exchanges – Low Fat Milk – 1,
Exchange Calories – 120.
FROM: Information packet from Hershey Foods Corporation. Recipes developed and tested in the Hershey Kitchens. For more recipes or information call 1-800-468-1714 weekdays 9-4, Eastern time. Formatted
to MM by Trish McKenna.