Low-Fat Chocolate Mousse

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   In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften.

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   Set over low heat, cook stirring constantly until dissolved.

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   Remove from heat.

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   Add cocoa; stir until dissolved.

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   2.

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   In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth.

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   3.

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   Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set.

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    4.

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    Top each serving with 2 tbsp.

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    whipped topping, sprinkle evenly with grated chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.