Low Sugar Caramel Mocha Mousse

1/4 cup DaVinci Gourmet Caramel Sugar Free Syrup
1 teaspoon vanilla extract
1 cup light whipped topping
1/4 cup plus 2 tablespoons light whipped topping
1/2 teaspoon cocoa powder
1 cup skim milk, divided
1 envelope unflavored gelatin
1/2 cup instant powdered nonfat dry milk
1/4 cup sugar
1 1/2 cups nonfat ricotta cheese
1/4 cup coffee liqueur
1/4 cup cocoa powder

Place 1/2 cup of the milk in a one quart saucepan. Sprinkle the gelatin
over the milk, and set aside for 2 minutes to allow the gelatin to soften.
Place the gelatin mixture over low heat, and cook, stirring constantly,
for about 3 minutes, or until the gelatin is dissolved. Do not let the
mixture boil. Remove the pot from the heat, and stir in the remaining 1/2
cup of milk, the nonfat dry milk, and the sugar. Transfer the gelatin
mixture to a medium sized mixing bowl and chill for about 25 minutes or
until the mixture resembles raw egg white. Using an electric mixer, beat
the chilled gelatin mixture at high speed for about 4 minutes, or until it
resembles soft whipped cream. While the gelatin mixture is chilling,
place the ricotta, liqueur, cocoa, syrup, and vanilla extract in a food
processor or blender and and process until smooth. Gently fold the
ricotta mixture into the whipped gelatin mixture. Then fold in the
whipped topping. Divide the mousse among six balloon wine glasses. Chill
for at least 2 hours or until firm. When ready to serve, top each with a
tablespoon of light whipped topping and a sprinkle of cocoa powder.

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/