Ingredients Jump to Instructions ↓

  1. 1 Envelope unflavored gelatin

  2. 2/3 c Sugar

  3. 1/3 c Cocoa

  4. 1 1/2 c (12-oz can) evaporated Skim milk

  5. 1/2 ts Almond extract

  6. 1 Envelope (1 1/3 ounces) Whipped topping mix

  7. 1/2 c Cold skim milk

  8. 1/2 ts Vanilla extract In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated milk, stirring until blended. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat; pour mixture into large bowl. Stir in almond

Instructions Jump to Ingredients ↑

  1. extract. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. In small mixer bowl, stir together topping mix, milk and vanilla; whip on high speed of electric mixer until topping peaks, about 2 minutes. Continue beating 2 minutes longer until topping is light and fluffy. Reserve 1/2 topping for garnish (cover and refrigerate until ready to use); fold remaining topping into chocolate mixture. Let stand a few minutes; spoon into dessert dishes. Refrigerate until cold. Garnish with reserved topping. Seven 1/2 cup servings. Calories: 160 Protein: 6 g Fat: 1 g Sodium: 70 mg Carb: 31 g Cholesterol: 0 mg Calories from fats: 5% One more low-fat recipe from the Tampa Tribune:


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