1 envelope (1/4 ounce) unflavored gelatin
1/4 cup water
1 cup milk
1/2 cup Dutch process or unsweetened cocoa
1/3 cup NutraSweet® Spoonful
2 cups frozen lite non-dairy whipped topping, thawed
Lite frozen non-dairy whipped topping, thawed
Sprinkle gelatin over water in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved; cool. Stir 1/4 cup of the milk into cocoa to make a paste; gradually stir in remaining milk.
Stir in gelatin mixture and NutraSweet® Spoonful. Refrigerate until mixture begins to thicken, 20 to 30 minutes. Fold in 2 cups whipped topping.
Spoon mixture into stemmed glasses or 4 - 6 ounce ramekins. Refrigerate 2 to 4 hours.
To serve, garnish mousse with dollops of whipped topping and chocolate curls, if desired.
Makes 6 (1/2 cup) servings.
Serving size: 1/2 cup
Yield: 6 servings
Diabetic Exchanges: 1/2 starch, 1 fat
Source: Recipe adapted from "Children with Diabetes, and original source is The Nutraweet Company.
Date: October 4, 2003