1-1/4-ounce envelope unflavored gelatin
1/4 cup cold water
8 packets sweetener
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 two 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.
Recipe makes four servings.
Nutrition information per serving (mousse only):
Total Fat: 6g
Saturated Fat: 5.6g
Calories from fat: 40% Exchanges: 1/2 very lean meat, 1 carbohydrate (1 bread/starch), 1 fat