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30 minutes
Prep: 30 minutes
149 calories per serving view nutrition facts
4 servings
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| 1 | envelope | gelatin | unflavored |
| 1 | cup | water | |
| 1 | tablespoon | cocoa powder | PLUS 1 teaspoon |
| 1 | cup | ricotta cheese | part skim |
| 2 | tablespoons | chocolate syrup | PLUS 2 teaspoons |
| 1/2 | cup | whipped topping, prepared | dairy, thawed |
| 1/2 | ounce | dark chocolate | grated |
1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften.
Set over low heat, cook stirring constantly until dissolved.
Remove from heat. Add cocoa; stir until dissolved.
2. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup, and puree 30 seconds until smooth.
3. Pour chocolate mixture into 4 individual dessert dishes, cover and refridgerate 1 hour or until set.
4. Top each serving with 2 tablespoons whipped topping, sprinkle evenly with grated chocolate.
| % Daily Value* | |
| Total Fat 7.0g | 11% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 105mg | 4% |
| Total Carbohydrate 16.0g | 5% |
| Dietary Fiber 1.0g | 4% |
| Sugars 9.0g | |
| Protein 6.0g | 13% |
| Vitamin A | 3% | Vitamin C | 0% | |
| Calcium | 9% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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This really was good. I was out of rice, but I did have orzo, so I used that. Only things I would change is the amount of pepper -- just a smidge will do; and the amount of margarine. If you are making this in a non-stick pan, as the recipe directs, I think you're fine with half that amount.
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