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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.
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