*  Exported from  MasterCook  *
 
                          COCOA ORANGE MOUSSE PIE
 
 Recipe By     : Leanda Goss <ldgoss@METRONET.COM>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Diabetic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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