My version of a recipe I saw in an old Diabetic Cooking booklet.
1 envelope unflavored gelatin
1/4 cup cold water
1/2 cup Splenda Granular
1/3 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
3/4 cup fat-free milk
1/2 cup part-skim ricotta cheese
1 1/2 tsps vanilla extract
1/2 cup whipped topping or whipped cream
Fresh strawberries for garnish
Whipped cream for garnish
Sprinkle the gelatin over the cold water in a small bowl; let stand 2 minutes to soften.
In a small saucepan combine the Splenda, cocoa powder, and cinnamon; using a small wire whisk, stir in the milk. Cook the mixture over medium heat while stirring constantly until the mixture is very hot.
Add the gelatin/water mixture to the chocolate mixture, stirring until the gelatin is completely dissolved. Pour the mixture into a medium bowl and refrigerate. Allow the mixture to chill until very cold but not jelled.
In a blender or food processor, blend the ricotta cheese and vanilla until smooth; stir in the whipped topping or cream. Gradually fold the cheese mixture into the cold chocolate mixture. Pour immediately into a 2 cup mold; cover and refrigerate until firm, at least 2 to 3 hours.
Unmold onto a serving platter and garnish with fresh strawberries and whipped cream as desired.