Silky Cocoa Creme

1 pk Unflavored gelatin

1/4 c Cold water

1/2 c Sugar

1/3 c HERSHEY'S cocoa

3/4 c Skim milk

1/2 c Lowfat part-skim ricotta

-cheese 1 t Vanilla extract

1/2 c Frozen light non-dairy

-whipped topping, thawed Fresh strawberries In small bowl, sprinkle gelatin over water; let stand 2 minutes to soften. In medium saucepan, stir together sugar and cocoa; stir in milk. Cook over medium heat, stirring constantly, until mixture is very hot. Add gelatin mixture; stirring until gelatin is completely dissolved; pour mixture into medium bowl. Refrigerate until mixture is slightly cold (do not allow to gel). In blender or food processor bowl, blend ricotta cheese and vanilla until smooth; stir into whipped topping. Gradually fold into cocoa mixture; immediately pour into 2-cup mold. Refrigerate until firm, about 2-3 hours. Unmold onto serving plate. Serve with strawberries, if desired. NUTRITIONAL INFORMATION PER SERVING: 110 calories; 4 grams protein; 17 grams cabohydrates; 3 grams fat; 5 milligrams cholesterol; 35 milligrams sodium; 75 milligrams calcium.